Fried Green Tomatoes

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Bread Crumbs:
  • 2 cups plain bread crumbs
  • 1 cup panko (Japanese) bread crumbs
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped rosemary leaves
  • 1 tablespoon finely chopped basil leaves
  • 1 tablespoon finely chopped thyme leaves
  • 1 tablespoon finely chopped parsley leaves
  • 1 tablespoon granulated garlic
  • 1/2 cup grated Parmesan
  • 1/2 cup cornstarch
  • Salt and freshly ground black pepper
  • 4 farm fresh green tomatoes
  • 1 cup buttermilk
  • 4 large eggs, beaten
  • Salt and freshly ground black pepper
  • Prepared bread crumbs
  • Vegetable oil, for frying
  • 1 cup feta cheese, crumbled
  • 1 handful fresh basil leaves, chopped
  • 1 cup balsamic vinaigrette
Directions
  • For the bread crumbs: Mix all the ingredients together until well blended.

  • For the tomatoes: Slice the tomatoes into 1/4-inch thick slices. Mix together the buttermilk and eggs and season with salt and pepper. Marinate the tomato slices in the buttermilk mixture for one hour.

  • Remove each tomato slice from the marinade 1 at a time. Press both sides gently into the prepared bread crumbs until they are well coated. When all the tomato slices are breaded, heat 1/4-inch oil in a wide skillet over medium-high heat. Cook the tomatoes in batches until they are golden brown. (You can also deep-fry the tomatoes in a deep-fat fryer heated to 350 degrees F.) Drain on paper towels and keep warm. Serve topped with the crumbled cheese, chopped basil, and a drizzle of balsamic vinaigrette.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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