Fried green tomatoes with panko and parmesan cheese is a delicious recipe that are tender and juicy on the inside and have a crunchy texture on the outside. Add creamy mozzarella cheese and a balsamic drizzle and you will think you’ve died and gone to heaven!
What do Fried Green Tomatoes with Panko taste like?
They are not soft and juicy like ripe red tomatoes.
In fact, they are unripe tomatoes. They are not yet mature.
But what to do when tomato season is winding down?
Don’t throw away those firm green tomatoes.
Turn them into fried tomatoes that are first dipped into an egg mixture then dunked into panko bread crumbs and Parmesan cheese.
Top them off with fresh mozzarella cheese and chopped basil and finish them off with a balsamic glaze.
Summer is coming to an end with the cooler nighttime temperatures.
Time to pick those heirloom tomatoes off the vine rather then have them succumb to frost.
I’ve picked off all the green fruit because it would be a shame to have to toss the tomatoes just because they are green.
Late summer is a perfect time to enjoy this fried green tomatoes recipe.
If you’ve never had fried green tomatoes, you’re in for a treat. These green tomato slices fry up beautifully and are ever so tasty.
They are one of my favorite southern recipes and are a great side dish or appetizer.
These perfect tomatoes have become a summertime favorite in my house.
Have you ever seen the movie “Fried Green Tomatoes?”
It is such a great movie! This recipe reminds me of this great drama from the 90’s that takes you back and forth in history to the 1920’s from a character’s perspective.
One of the characters in the movie has a diner called the Whistle Stop Café where she serve\s her signature dish – fried green breaded tomatoes.
If you haven’t seen it, check it out from the library or order it on Amazon.
You won’t be disappointed. It definitely tugs at your heart strings.
Can you fry and eat green tomatoes?
Yes! I enjoy fried green tomatoes near the close of summer.
While they lack the sweetness of ruby red ones, you don’t want to toss them.
Turn them into a special appetizer or side dish instead.
This southern dish is traditionally made with cornmeal mixture after an egg wash.
But I like to use Panko crumbs and Parmesan cheese for the a crispy texture.
It takes about 30 minutes from start to finish.
Once they are golden brown you’ll want to top the crunchy tomato slices with a thin piece of fresh mozzarella cheese and some basil then drizzle a little balsamic glaze over top.
They are so delicious.
You can also pick up green tomatoes from the farmer’s market. Many grocery stores also carry green tomatoes in their produce department.
Why are my fried green tomatoes soggy?
To ensure the crisp coating on fried tomatoes and for best results, the key is making sure the oil is hot before placing tomatoes into the pan.
Once in the pan, turn down the heat so they have a change to cook through without burning or browning too quickly. The oil should sizzle and bubble once you place the tomatoes into the oil.
What pairs well with fried green tomatoes?
- Beer Can Chicken Recipe – Juicy and Ready in an Hour!
- Lemon Basil Grilled Shrimp and Couscous
- Southern-Inspired Shrimp & Grits
- Homemade Jambalaya (Chicken, Shrimp & Andouille)
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Easy Crispy Fried Green Tomatoes with Panko and Parmesan
- 4-6 medium green tomatoes
- 2 eggs
- 1/2 cup Parmesan cheese
- 1/2 cup Panko bread crumbs
- Kosher salt & black pepper
- 1 cup canola oil
- Fresh mozzarella cheese, thinly sliced
- 6-8 basil leaves, chopped
- Balsamic glaze
- Slice tomatoes into quarter-inch rounds. Prepare two bowls, beat the eggs lightly in one shallow bowl and mix the cheese, breadcrumbs and salt and pepper to taste in the other shallow dish.
- In a large non-stick pan, heat the oil to medium-high heat. When the heated oil has reached the appropriate temperature, reduce the heat to medium low. Next, quickly dip tomato slices into the egg being sure to dip both sides completely then transfer into the parmesan panko mixture.
- Place the sliced tomatoes into the hot oil in a single layer being careful to adjust the heat if the oil splatters. Fry each slice until browned and crispy before flipping, about 3-4 minutes. Be sure to monitor the tomato slices so they don't burn.
- Once the slices have a crispy coating and are browned, remove the tomato slices from the oil and place on a paper towel lined plate or wire rack. Arrange on a platter, topped with sliced fresh mozzarella, chopped fresh basil and drizzled with balsamic glaze.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
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