Tomato season is winding down. Don’t throw away those unripe green tomatoes. Turn them into panko and parmesan fried green tomatoes topped with fresh mozzarella cheese and chopped basil and finished with a balsamic glaze.
Summer is coming to an end with the cooler nighttime temperatures. Time to pick the tomatoes 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.
These beauties are perfect for my Panko and Parmesan crusted fried green tomatoes.
If you’ve never had fried green tomatoes, you’re in for a treat. These tomato slices fry up beautifully and are ever so tasty.
Have you ever seen the movie “Fried Green Tomatoes?”
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 had a diner called the Whistle Stop Café where she served her signature dish – fried green tomatoes.
If you haven’t seen it, check it out from the library or order it on Amazon. You won’t be disappointed. Definitely tugs at your heart strings.
I enjoy fried green tomatoes this time of year. 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 after an egg wash. But I like to use Panko breadcrumbs and Parmesan cheese as a crunchy alternative.
It takes about 30 minutes from start to finish. Once their golden brown you’ll want to top each tomato with a thin slice of fresh mozzarella cheese and some basil then drizzle a little balsamic glaze over top.
Hungry for more?
Panko and Parmesan Crusted Fried Green Tomatoes
- 4-6 medium green tomatoes
- 2 eggs
- 1/2 cup Parmesan cheese
- 1/2 cup Panko breadcrumbs
- Salt & pepper
- 1 cup canola oil
- Fresh mozzarella cheese, thinly sliced
- 6-8 basil leaves, chopped
- Balsamic glaze
- Slice the tomatoes into quarter-inch rounds. Prepare two bowls, beat the eggs lightly in one bowl and mix the cheese, breadcrumbs and salt and pepper to taste in the other.
- In a large frying pan, heat the oil to medium-high. When the oil has reached the appropriate temperature, reduce the heat to medium low. Next, quickly dip each tomato slice into the egg being sure to dip both sides completely then transfer into the breadcrumbs and cheese bowl.
- Place the slices into the hot oil 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 perfectly crispy and browned, remove the tomato slices from the oil and place on a paper towel lined plate. Arrange on a platter, topped with sliced fresh mozzarella, chopped fresh basil and drizzled with balsamic glaze.
What you’ll need for this recipe