Fried Green Tomatoes


  • 4 firm, medium-sized green tomatoes, cut in ¼ inch slices
  • ½ cup flour, seasoned with salt and pepper
  • 1 egg
  • ¼ cup buttermilk
  • ½ cup Panko crumbs (or dry bread crumbs)
  • 2 tbsp. grated Parmesan cheese
  • salt and pepper


  1. Wash and cut the tomatoes. If you have time, sprinkle them with a little salt, and lay flat on paper towel to remove a bit of the moisture.
  2. Make a breading station:

In 3 open bowls or deep plates,

  1. Season the flour with a little salt and pepper.
  2. Beat the egg and add buttermilk.
  3. Mix Panko crumbs, Parmesan and a little salt and pepper
  1. Bread the tomatoes, by dipping each one, first in the flour, then buttermilk, and then Panko mixture.
  2. Heat oil, such as grapeseed or peanut oil over medium heat in a skillet until a drop of water sizzles.
  3. Fry tomatoes, a few at a time until golden brown on both sides.
  4. Place on paper towels or a rack on a cooking sheet in a 200 degree oven for a few minutes until all are fried.

NOTE: This isn’t a dish that will keep for hours! The tomatoes can be breaded ahead of time, and kept refrigerated for a couple of hours, but once they are fried, the need to be served!

  1. Serve with a dip of ranch dressing, if desired