Crispy Pan-Fried Green Tomatoes with Panko
Enjoy crispy pan-fried green tomatoes with a delicious panko crust. This recipe offers a delightful balance of tanginess from the tomatoes and a satisfying crunch, perfect as an appetizer or side dish.
Equipment
- Paper towels
- Baking sheet
- Shallow dishes or pie plates
- Large, heavy-bottomed skillet or Dutch oven
- Slotted spoon or tongs
- Wire rack
Ingredients
Main Ingredients
- 2-3 medium, firm green tomatoes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup buttermilk (or 1/4 cup milk + 1/4 tsp white vinegar/lemon juice)
- 1/2 cup cornmeal (fine or medium grind)
- 1/2 cup Panko breadcrumbs
- 1 teaspoon salt plus more for seasoning
- 1/2 teaspoon black pepper plus more for seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika smoked paprika recommended
- 3-4 cups vegetable oil or peanut oil, for frying
Instructions
Preparation
- Wash and slice the green tomatoes 1/4 inch thick; pat them dry and season with salt and pepper.
- Set up three dishes: one with flour, one with whisked eggs and buttermilk, and one with cornmeal, Panko, salt, pepper, garlic powder, and paprika.
Frying
- Dredge each tomato slice in flour, then egg wash, then press into the Panko mixture, and place on a clean baking sheet.
- Heat 1 inch of oil in a skillet to 350°F (175°C) and pan-fry a few coated tomato slices at a time.
- Fry for 2-3 minutes per side until golden brown and crispy, then drain on a wire rack and season with salt.
Notes
For best results, make sure your oil is at the correct temperature before frying. Overcrowding the pan can lower the oil's temperature and result in soggy tomatoes. Season immediately after frying for maximum flavor.