| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 2 teaspoons seasoning salt
- 3 large eggs
- 1 1/2 cups panko breadcrumbs
- 3 large green tomatoes, cut into 1/4-inch-thick slices
- Flaky sea salt and freshly ground black pepper
- 12 ounces fresh mozzarella, thickly sliced
- 1/4 cup balsamic glaze
- Large bunch fresh basil leaves
Instructions
- Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
- Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
- Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
- Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
- When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 939 |
| Total Fat | 74 g |
| Saturated Fat | 16 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 30 g |
| Cholesterol | 207 mg |
| Sodium | 884 mg |
Reviews
I’ve never had fried green tomatoes (I know, I know), but I’m a midwest girl. I had a lot of tomatoes unripened on my plant when this recipe came across my email, and I thought I’d give it a try. I loved it, and so did my husband. I only had regular bread crumbs, not panko, and it was still good, just not as crunchy. I also saw the recipe for sheet pan caprese chicken, so made them and shared ingredients. It was a great combination. Yum!
Loved this Recipe! Except in my Area- NO Panko / and our family pretty much sticks with the ” old tried and True” frying ways- so I made I “light” mixture of cornmeal& flour instead. – The Recipe Turned out MORE THAN WONDERFUL!! SLUCED UP SOME RIPE TOMATOES ON THE PLATE – WHAT A BEAUTIFUL PLATE!
Made this exactly as written, with the exception of lightly salting the sliced tomatoes and allowing them to sit for a bit before frying. We also needed just a little more panko for dipping. Absolutely loved them, and very surprised at how light and fresh a cheese and fried tomato salad could be!
Thought we were having trouble cuz the egg didn’t seem to b sticking to the tomato but omg! These were so good and restaurant quality! The presentation is beautiful too! Wasn’t sure the balsamic glaze was going to b enough dressing but it was just the right amount of flavor to add to this already flavorful dish! Loved it!