Quick Recipes

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

Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish
Cuisine American, Southern
Servings 1 person


  • 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


  • 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!


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. 
Keyword Fried Green Tomatoes

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