Fried Green Tomatoes

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These were relatively simple to make, although I did have difficulty making the breadcrumb/panko mixture adhere to the tomatoes, but then again, I'm a (frustrated perfectionist. Otherwise, these were wa-a-ay better than any of the fried green tomato recipes I've tried in the past. Very flavorful. Definitely the combination of herbs, Parmesan cheese and garlic make this dish a winner.
One word of advice: serve them immediately, and make only what you'll eat at one sitting... not so great (soggy when reheated.

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This is a very easy and fun recipe. I enjoyed harvesting and chopping the fresh herbs along with the green tomatoes so late in the season. The crust on the tomatoes turns our great. The variety of herbs make these green tomatoes delicious. I had fun comparing the different green tomatoes that I had left over in the garden. The red (but green heirlooms were the best I think.

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The recipe makes great sense as the cornstarch helps the breading adhere and the panko makes it extra crispy. So far I've only made it without the chopped herbs and substituted garlic powder for granulated garlic with excellent results. Deep fried them rather than pan fried.