I’m obsessed with frying foods in panko these days. After the success I had with the panko fried okra, I’ve been on the hunt for new foods that I can batter up and fry in these delightful Japanese style breadrumbs. Panko is light and super crunchy and seems to turn out less greasy than foods fried in flour or cornmeal.
My latest and greatest panko fry discovery is the green tomato. And, of course it’s delicious! The outside is salty and crunchy and the inside is juicy and tart. So good.
1 medium to large firm green tomato sliced into 1/4 to 1/2 inch thick slices
1 bowl of eggwash (mix 1 egg and splash of milk)
1 bowl panko breadcrumbs (add some cornmeal to this to make it bind better)
salt to season the breadcrumbs
canola oil- or you can use olive oil (not evoo), grapeseed, or peanut (anything with a high burn temp)
Directions: Heat your oil in a skillet on medium to med high heat. Make sure to use enough oil to generously coat the bottom of the pan. Dip tomato slices in egg mixture and then into the breadcrumbs. Coat each slice well then place into hot oil. NOTE: Make sure your oil is hot before cooking the tomatoes! Add a few droplets of water to the oil and if it pops or crackles, you are good to go. Cook on each side until golden brown. Remove from oil and place on a paper towel to drain grease. Serve with relish, ranch, or eat plain.
Other posts you may enjoy: