Panko & Parmesan Fried Green Tomatoes served with Whipped Ricotta
I loved eating fried green tomatoes when I was growing up in Florida! They are a bright summer dish and perfect as an appetizer or an indulgent lunch. I found green tomatoes in my local grocery store this weekend so I grabbed some on a whim and threw together this meal. I paired the tomatoes with whipped ricotta for a perfect blend of tangy, creamy, crunchy goodness. I used panko breadcrumbs for the coating to give them an extra crunch and the 1:1 ratio of the panko breadcrumbs to parmesan in the coating really gives it such a nice strong umami flavor!
Panko & Parmesan Fried Green Tomatoes with Whipped Ricotta
Ingredients
- ¼ cup parmesan grated
- ¼ cup panko bread crumbs
- 1 medium green tomato
- 1 egg
- ½ tbsp freshly cracked black pepper
- 1 tbsp butter (optional)
- neutral vegetable oil I used avocado
- whole milk ricotta as much as you'd like! I used about ½ cup
- salt to tast
Instructions
- Slice the green tomato into roughly 1/3 inch slices. (I got 6 slices out of my 1 tomato).
- Spread the tomato slices on paper towels, sprinkle some salt on them, and let them rest for 10-15 minutes.
- Prepare your whipped ricotta by pulsing it in a food processor for 1-2 minutes until its smooth and spreadable and add a little salt to taste.
- Dab the tomatoes off with additional paper towels and set them aside to prepare the breading mixtures.
- Mix together the parmesan, black pepper, and panko breadcrumbs in a wide bowl and add salt to taste.
- Whisk the egg together in a separate wide bowl.
- Place a frying pan on the stove and heat up roughly half an inch of oil on medium high heat. I added in a bit of butter to the oil as well but this is optional.
- Coat each tomato slice with the egg mixture first and then the panko mixture and set aside until all the slices are coated.
- Place the slices into the pan, a couple at a time, and fry on each side until they are golden brown.
- Serve these hot with as much whipped ricotta as you'd like and enjoy!
Notes
Tips and Tricks:
- The panko coating can be a little loose so make sure to really press it on to the tomatoes so it sticks well.
- Using freshly grated parmesan will allow for the coating to bind together better than pre-grated parmesan.
