Fried Green Tomatoes with Panko Breadcrumbs are a delightful southern classic, reimagined. These tangy green tomato slices, coated in airy Panko crumbs, fry up to a golden crisp perfection, offering a great blend of zest and crunch. A must-try for anyone looking for a bite that screams "oh, that's good!" Perfect for a budget-friendly dish for two!
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WHY YOU'LL LOVE FRIED GREEN TOMATOES WITH PANKO BREADCRUMBS
Oh, fried green tomatoes! They're an old classic with a delightful twist when coated with panko breadcrumbs. Here's why you're gonna fall head over heels for this recipe:
1. Crunch Factor: Panko breadcrumbs, known for their light and airy texture, give a superior crunch. When biting into the tomato, expect an ultra-crispy exterior that's a perfect contrast to the soft tomato inside.
2. Balanced Flavor: Green tomatoes have this natural tartness. The panko breadcrumbs add a hint of toasted goodness, making each bite a harmonious blend of tangy and savory.
3. Easy Peasy: Not only are they affordable, but they're also a breeze to make. With just a few ingredients and steps, you can whip up a restaurant-quality dish in the comfort of your home.
IS THIS RECIPE BUDGET-FRIENDLY?
Now, for the best part, fried green tomatoes with Panko breadcrumbs won't break the bank! Given the simple ingredients, this one falls into the 'Cheap' category on the Oh, That's Good! Cooking for two? You'll have a delightful dish without emptying your wallet.
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
Green tomatoes and panko breadcrumbs - two of the star players in many a dish. Let's dive into some notes on these ingredients:
Green Tomatoes:
- Not Just Unripe: While they are indeed unripe red tomatoes, green tomatoes have their own unique flavor profile: tart, firm, and somewhat zesty.
- Varieties: There are specific varieties of tomatoes that remain green even when fully ripe, like the 'Green Zebra'. However, for frying purposes, you'd typically want the traditional unripe ones.
- Storage: Store them at room temperature and avoid direct sunlight. If you want to ripen some, place them in a paper bag with a banana or apple - the ethylene gas will speed up the ripening.
Panko Breadcrumbs:
- Texture: Panko breadcrumbs are lighter, crispier, and airier than regular breadcrumbs. This results in a less dense coating that gets super crispy when fried or baked.
- Making Your Own: While not exactly the same, you can make a similar version by processing day-old crustless white bread. It won't be as light as store-bought panko, but it'll do in a pinch!
Whether it's that extra crunch from panko or the tangy punch of green tomatoes, both these ingredients can elevate a dish from good to oh-that's-really-good!
SUBSTITUTIONS
No worries if you're short on a couple of ingredients for those delicious fried green tomatoes. Here are some handy substitutions some handy substitutions:
- Buttermilk: You can make a quick DIY buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Give it a stir and let it sit for about 10 minutes. It'll get that tangy kick you're looking for!
- All-Purpose Flour: You can swap with whole wheat flour or even cornstarch. Just remember, the texture might vary a bit.
- Panko Breadcrumbs: If you don't have panko on hand, you can use regular breadcrumbs, crushed cornflakes, or even crushed crackers. The goal is to achieve that crunch!
- Canola Oil: Vegetable oil, sunflower oil, or even peanut oil can take its place for frying.
Remember, the beauty of cooking is making it your own!
STEP-BY-STEP INSTRUCTIONS
STEP 1: Place sliced tomatoes in a glass pie dish. Add a dash of hot sauce. Pour buttermilk over the tomatoes to cover and soak for at least 30 minutes.
STEP 2: In a medium bowl, mix remaining ingredients except the oil.
STEP 3: Remove the tomato slices from the buttermilk and carefully press each into the bread crumb/flour mixture.
STEP 4: Have oil pre-heated to medium in a large frying pan.
STEP 5: Add the tomatoes to the oil as soon as they are coated.
STEP 6: Fry the tomatoes until each side is golden brown, turning only once.
CAN'T GET ENOUGH GREEN TOMATOES?
We've got you covered with these reader favorites:
Ingredients
- 2 medium green tomatoes sliced into ½ inch slabs
- Buttermilk sufficient to cover the tomato slices
- Dash of hot sauce
- ½ cup all purpose flour
- ¾ cup panko bread crumbs
- ½ TBS kosher salt
- Freshly cracked black pepper to taste
- Canola oil for frying
Instructions
- Place sliced tomatoes in a glass pie dish. Add a dash of your favorite hot sauce. Pour buttermilk over the tomatoes to cover. This can be done ahead of time and refrigerated for a few hours or overnight. The great thing about letting them set overnight is that the water separated from the solids of the buttermilk leaving a nice thick white layer of buttermilk solids.
- In a medium bowl, mix the remaining ingredients except the oil.
- Remove the tomato slices from the buttermilk and carefully press each into the bread crumb/flour mixture.
- Have oil pre-heated to medium in a large frying pan
- Add the tomatoes to the oil as soon as they are coated. Fry the tomatoes until each side is golden brown, turning only once.
- Remove from oil and allow the oil to drain a bit before placing the fried tomatoes on a plate. Serve immediately. You can add more hot sauce or other condiment of your choosing. I ate mine just plain, piping hot.
