Fried Green Tomatoes Recipe

Slice and season

Trim stem ends and slice the green tomatoes into 1/4- to 1/3-inch thick rounds so they hold together when fried. Pat slices dry with paper towels. Arrange on a rack or sheet and lightly season both sides with 1 tsp kosher salt and 1 tsp black pepper. Let sit 5–10 minutes while you prepare the breading.

Set up three bowls

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 3 tbs milk until combined. In a third bowl, combine 1 cup grated Parmesan, 1 cup Panko, 1 tsp dried oregano and 1 tsp garlic powder; mix thoroughly.

Bread the tomato slices

Working in batches, dredge each tomato slice in flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, then press into the Parmesan-Panko mixture to coat both sides well. Place breaded slices on a wire rack while heating the oil. If breading ahead, refrigerate briefly to help set the crust (10–15 minutes).

Heat the oil

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4-inch depth. Heat over medium heat until oil registers 350°F (175°C) or a breadcrumb dropped in sizzles and browns in ~30 seconds.

Pan-fry the tomatoes

Add breaded tomato slices in a single layer without crowding (work in batches). Fry 2–3 minutes per side until golden brown and crisp. Use tongs or a thin spatula to flip gently. Transfer finished slices to a paper towel-lined rack to drain and keep loosely covered in a warm oven (200°F/95°C) while you finish remaining batches.

Make the balsamic glaze

In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tbs granulated sugar. Bring to a gentle simmer over medium-low heat, then reduce heat and simmer until reduced by about half and syrupy, 8–12 minutes. Stir occasionally and watch closely to prevent burning. Remove from heat and let thicken slightly; it will continue to thicken as it cools.

Prepare garnish

Crumble 1/2 cup feta and chiffonade or roughly tear the basil leaves (if using).

Arrange warm fried green tomato slices on a serving platter. Drizzle balsamic glaze over the tomatoes (use more or less per preference). Sprinkle crumbled feta evenly on top and scatter basil leaves. Finish with a light grind of 1/4 tsp freshly ground black pepper and salt to taste.

Serve immediately while crust is crisp. Leftovers can be stored in a single layer in the refrigerator and reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.