By Michael Harris-Arzon, The Simplistic Professional
Deep in the south there are certain recipes that most people would never dare to touch, let alone change or adapt. For years, I believed that you can’t mess with perfection, until I decided to make fried green tomatoes with a black pepper parmesan crust. They are so devine that I can’t see going back. Traditions are meant to adapt with the times and this is one of those instances.
- 3 Large Green Tomatoes
- 4 Large Eggs
- 2 Tbs. Water
- 2 Cups Panko Bread Crumbs
- 1 Cup Parmesan Cheese, Grated
- 2 Tbs. Cracked Black Pepper
- Splash of Vegetable Oil
- Splash of Olive Oil
- First wash your green tomatoes. Slice them into 1/2″ thick slices. Lay out your slices of green tomato on a sheet pan lined with paper towels. Lightly sprinkle each slice (both sides) with salt.
- In a small, baking dish, add your 4 eggs and 2 tbs. of water. Beat with a fork until lightly frothy.
- In another small, baking dish add your Panko bread crumbs, parmesan cheese and 2 tbs. cracked black pepper. Mix together with a fork until combined.
- In a large skillet, add a splash of vegetable oil and a splash of olive oil. Heat up over medium-high heat.
- Once the oil is hot, bread your green tomato slices by dipping in the egg wash, then dredge it through the bread crumb mixture covering both sides.
- Add to your hot oil and fry until light brown on the bottom then turn your tomatoes over to brown on the other side.
- Once golden brown on both sides, remove and place on a plate lined with paper towels to drain excess oil.
- Serve as part of a meal or can be served as an appetizer. Which ever you choose, enjoy this updated southern classic dish!