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

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Side Dish

Cuisine American, Southern

Servings 1 person

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. 

Keyword Fried Green Tomatoes