Panko Fried Green Tomatoes

If you’ve ever watched Fried Green Tomatoes and haven’t instantly wanted a plate of fried green tomatoes, you’re made of steel. Golden on the outside, juicy and tart on the inside, the southern staple remains one of the most satisfying ways to coax every last bit of flavor out of an ingredient that otherwise might get left on the vine.

These panko fried green tomatoes veer from the norm in a subtle but significant way. Instead of cornmeal or seasoned bread crumbs, recipe creator Jacquelynne Stine of Las Vegas, Nevada, uses fluffy, coarse Japanese bread crumbs to create a light, airy and shatteringly crisp crust. The thick slices of tomatoes get a dusting of flour, a dip in egg, and a coating of panko before they’re fried.

The green tomatoes you use for frying are different from the ripe green-colored tomato varieties like green zebras that you might find at the height of summer. Save those tomatoes for salads! These are pulled from the vine before they’re ripe, resulting in a firm and tart tomato perfect for the deep fryer. Get this recipe right (it’s not hard), and you’ll have fried green tomatoes with panko crumbs that are dangerously snackable. Serve them with a side of ranch dressing, slip them into a sandwich or eat them right out of the fryer with a sprinkle of flaky sea salt.

Ingredients for Panko Fried Green Tomatoes

• All-purpose flour: The initial coating in the classic three-step breading process, flour gives the egg wash something to stick to.
• Eggs: Lightly beaten eggs serve as the glue that binds the panko to the floured tomato slices. Without this step, the crust would slip off in the hot oil.
• Panko bread crumbs: Coarser than traditional breadcrumbs, panko creates a super crunchy crust that really stays crisp. A staple of Japanese kitchens, these airy crumbs absorb less oil, so the finished product isn’t greasy.
• Green tomatoes: Every gardener with a glut of late-season green tomatoes is always looking for green tomato recipes. If you’re plucking green tomatoes from your own vines, look for ones that are completely green with no pink or red. They should be unripe and feel heavy for their size. Farmers markets and stands are more reliable sources of green tomatoes than grocery stores, though some grocery stores might carry them.
• Oil: You want a neutral cooking oil with a high smoke point for deep-frying. Vegetable, canola and peanut oils are the best choices. Using enough oil for deep-frying (rather than shallow pan-frying) means the tomatoes cook evenly.
• Salt: Salt seasons the crust while the tomatoes are still hot, so it dissolves rather than bouncing off. A flaky finishing salt like Maldon can add a nice crunch if you have it on hand.

Directions

Step 1: Set up the dredging station and coat the tomatoes

In three separate shallow bowls, place the flour, eggs and bread crumbs.

Dip the tomatoes in the flour.

Then dip the tomatoes in the eggs.

Coat the tomatoes with the bread crumbs.

Set the breaded tomatoes aside as you heat the fryer.

Editor’s Tip: As when breading anything before deep-frying, pat the crumbs down so they adhere to the tomato slices.

Step 2: Fry the tomatoes and finish

In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the tomatoes, a few at a time, for two to three minutes on each side or until they’re golden brown. Drain the fried green tomatoes on paper towels.

Sprinkle the tomatoes with salt. Serve them immediately.

Panko Fried Green Tomatoes Variations

• Go Southern-style: Instead of deep-frying the tomatoes, make pan-fried fried green tomatoes with seasoned bread crumbs, cornmeal and cayenne.
• Spice up the coating: Add a teaspoon of cayenne pepper and a tablespoon of smoked paprika to the panko before dredging for a coating with real heat and depth. A drizzle of hot honey really brings the heat.
• Use cornmeal: Replace half the panko with fine yellow cornmeal for a coating that’s grainier and more rustic, with a subtle corn flavor that nods to classic Southern traditions.
• Try an air fryer: For a lighter version that still gets impressively crisp, spray the breaded slices generously with cooking spray and air-fry them at 400° for 8 to 10 minutes, flipping them once halfway through.
• Use buttermilk: Replace the egg wash with a buttermilk soak seasoned with hot sauce, letting the tomato slices rest in it for 15 to 30 minutes before dredging them. The buttermilk adds a subtle tang that complements the tartness of the tomatoes.
• Add Parmesan: Stir a generous handful of finely grated Parmesan into the panko before coating the tomatoes for a saltier, nuttier, deeper-brown crust that has more savory complexity.

How to Store Panko Fried Green Tomatoes

Fried green tomatoes are best eaten fresh from the pan, but if you have leftovers, store them in an airtight container in the refrigerator. To keep the coating from getting soggy, place a paper towel in the container to absorb excess moisture, and avoid stacking the slices.

How long do fried green tomatoes last?

When stored properly in the refrigerator, fried green tomatoes will keep for three to four days. That said, the panko coating will continue to soften the longer they sit, so the sooner you eat them, the better the texture will be.

Can you freeze fried green tomatoes?

Fried green tomatoes don’t freeze well. The panko coating absorbs moisture as it thaws, turning the crunchy crust soggy. Freezing and thawing will also turn the tomato slices unpleasantly mushy.

How should you reheat fried green tomatoes?

An oven or an air fryer is your best bet for reheating fried green tomatoes, since both methods restore some of the crust’s original crunch in a way that a microwave simply can’t. Spread the slices in a single layer and reheat them at 400° until they’re warmed through, keeping a close eye on them so the coating doesn’t burn.

Panko Fried Green Tomatoes Tips

How do you make crispy panko fried green tomatoes?

The best way to ensure crispy fried green tomatoes is to keep the oil at the right temperature. If the oil is too cool, the coating will absorb it rather than crisping up, and the result can be greasy. Frying in small batches also helps because crowding the pan drops the oil temperature.

What can you serve with panko fried green tomatoes?

Panko fried green tomatoes are so versatile. Serve them as an appetizer with a dipping sauce like remoulade, ranch or Sriracha mayo, and they’ll disappear fast. They also make a fantastic side dish for simple summer salads or Southern staples like pulled pork or shrimp and grits.

How else can you use fried green tomatoes?

Fried green tomatoes are good as a topping for sandwiches and burgers. Layer the fried slices on a toasted brioche roll with shredded iceberg lettuce and pickled red onion for a fried green tomato riff that works as a summer lunch. Try layering them into a BLT, or serve them over creamy stone-ground grits with a drizzle of hot sauce for a main course.