Ingredients30 m servings 395
- Combine panko bread crumbs, Parmesan cheese, garlic powder, and black pepper together in a bowl. Beat eggs in a separate bowl. Pour flour into a third bowl.
- Pour in enough vegetable oil to measure 1/2-inch in a large skillet; add olive oil. Heat oil mixture to 350 degrees F (175 degrees C).
- Dredge each tomato slice in egg; coat with flour. Dredge through egg again and press into panko mixture until evenly coated.
- Fry coated tomato slices in the hot oil until golden brown, 2 to 3 minutes per side. Remove fried green tomatoes with a slotted spoon and transfer to a paper plate or paper towel-lined plate. Sprinkle with salt.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 395 calories; 19 48.7 14.3 102 333 Full nutrition
ReviewsRead all reviews 6
We've made this twice recently. I have to admit, our flavor palette is not Southern but we do love southern dishes with a Canadian flair. Personally, I do not care for cornmeal so when a tradit...
floured and refrigerated tomatoes for an hour, then started this recipe, it made a big difference, all ways do that first. This recipe worked well, I will use it again. I guess us Yankees need ...
So simple. I love it! To make this low glycemic , my substitutions were coconut flour for the wheat flour & Ian’s Italian style gluten free Panko. I also used organic virgin coconut oil in pl...
Made the tomatoes last night. Used coconut flour because I am eating very little wheat. Will make these again when tomatoes are in season again.
I am not a big corn meal fan, so this was perfect for me. Living in PA, I'm not all that familiar with green tomatoes. But it was in our portion this week from the CSA and I had to give it a try...