Parmesan Crusted Fried Green Tomatoes & Zucchini Spears. Combine panko breadcrumbs, Italian breadcrumbs and shredded parmesan in a shallow container. Combine well and also season to taste with salt and pepper. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate.
Drain on a paper towel-lined wire rack. Panko and Parmesan Crusted Fried Green Tomatoes. Turn those green tomatoes into panko and parmesan fried green tomatoes topped with fresh mozzarella cheese and basil and finished with a balsamic glaze. You can have Parmesan Crusted Fried Green Tomatoes & Zucchini Spears using 10 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Parmesan Crusted Fried Green Tomatoes & Zucchini Spears
- It’s 1 of large or 2 medium zucchini.
- You need 1-2 of fresh green tomatoes.
- You need 4 of large eggs.
- It’s of Bread crumbs.
- It’s of Grated Parmesan.
- You need of Salt.
- You need of Pepper.
- Prepare of Garlic powder.
- It’s of Seasoning salt.
- Prepare of Cooking Oil.
A sandwich of fried green tomato, bacon and runny egg makes a great breakfast. These fried green tomatoes were fried with panko breadcrumbs, but you could also use just flour. If you want to oven bake fried green tomatoes, here's a recipe for parmesan crusted oven fried green tomatoes. Ok, I know, fried green tomatoes aren't at all an Italian dish.
Parmesan Crusted Fried Green Tomatoes & Zucchini Spears instructions
- Wash and cut tomatoes into slices and zucchini into spears. Mix bread crumbs in a flat mixing bowl or container with seasonings to taste and parmesan in desired amounts. Mix well. Crack eggs into a separate flat container and mix them up with some salt and pepper..
- Heat oil on stovetop in a pan for deep frying or heat your oil in a deep fryer. Dip veggies into egg mixture 1 at a time, and coat well. Next plunge the veggies into the bread crumb mixture and flip to coat well. Drop into oil for 2-5 mins or until deep fried and crispy..
- Remove from fryer and allow to cool on paper towels to drain grease. Serve and Enjoy Alone, with Ranch Dressing, or with Your Favorite Dip!.
In fact, most Italians might think twice about eating a tomato that isn't vibrant red, vivid and dripping in its own juices. But it's late summer and one thing most Italians have a bounty of right now are tomatoes growing in their backyards. A nice spin on a southern favorite!!. I didn't measure the dry ingredients. I grabbed a shallow bowl & dumped in equal parts flour, Panko bread crumbs & Parmesan cheese.