Panko Fried Green Tomatoes And Mushrooms Food

BEST-EVER FRIED TOMATOES WITH PANKO & MANCHEGO CHEESE

Steps:

• Wash and pat dry 4 large tomatoes, cut each one into rounds that are between 1/2 inch to 1/4 inch thick (1.27 cm to .64 cm), season each slice of tomato with a kiss of sea salt and freshly cracked black pepper on both sides
• Add 1 cup of panko bread crumbs into a bowl, along with 1 tsp of dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp sea salt and 1/8 tsp black pepper, mix together until well combined
• Add a 1/4 cup of oat milk (or any milk you like) into a seperate bowl and 1/2 cup all-purpose flour into another bowl
• To coat each slice of tomato, first dust it off in the flour, then into the milk and then into the panko bread crumbs, as you finish each one transfer to a dish
• Heat a large frying pan with a medium heat and add in 1/2 cup sunflower oil, after 4 minutes start adding the coated slices of tomato into the pan, make sure they are in a single layer, cook in batches, after 2 minutes flip to cook the other side, after a total cooking time of 4 minutes remove from the pan and transfer to a dish with paper towels, cook until all the tomatoes are fried
• Once all the tomatoes are fried, finely shred some Manchego cheese on top of each slice of fried tomato, sprinkle with freshly chopped parsley and serve at once, enjoy!

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

PANKO FRIED GREEN TOMATOES

Steps:

• In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.

PANKO FRIED GREEN TOMATOES RECIPE

Steps:

• Whisk together your eggs and buttermilk and slice your tomatoes medium to thick.
• Heat the olive oil in a skillet on the stove until hot. Watch yourself with the oil during this. It hurts it if pops out on you.
• While the oil is heating, dip your slices of tomatoes in the buttermilk mixture and then coat them thoroughly in the Panko bread crumbs.
• Place them carefully in the pan and cook until they look golden and crispy on the first side. The longer you go, the hotter the oil becomes and the less time this takes.
• Flip them over so the other side cooks. Again, watch for the oil to get too hot and watch for burning. A fryer would be easier.
• Once both sides are done place on a paper towel on a plate.
• Repeat these steps for each slice of tomato.
• Once you are done, sprinkle them with paprika and salt and pepper and enjoy!

PANKO CRUSTED BAKED FRIED GREEN TOMATOES WITH LULUS WOW SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Line a sheet tray with parchment paper or aluminum foil.
• Place panko in a shallow bowl.
• Add eggs to another bowl.
• Slice tomatoes and pat dry.
• Sprinkle tomato slices evenly with salt and pepper.
• Dredge tomato slices in egg then in panko to coat evenly.
• Place on sheet tray.
• Bake 30 minutes at 400 degrees F.
• Remove and cool on a wire rack.

PANKO FRIED GREEN TOMATOES AND MUSHROOMS

Steps:

• Brown the mushrooms in a heated skillet with the butter, remove mushrooms when they are browned and set aside.
• Beat the egg, milk & hot sauce together.
• Mix some salt & pepper with the Panko crumbs.
• Lightly dust the tomato slices with flour.
• Dip the dusted slices of tomato into the egg and then the crumbs, coating both sides.
• Heat oil over medium heat.
• Brown one side of the slices, flip, add mushrooms back into the pan and brown the other side - total time for tomatoes 7 minutes.

SARAH'S FRIED GREEN TOMATOES

Steps:

• Put tomato slices in a colander to drain excess liquid. Discard end slices of tomatoes.
• Whisk milk and egg together in a bowl. Stir flour, cornmeal, panko, salt, onion powder, garlic powder, black pepper, and cayenne pepper together in a separate bowl.
• Gently press a tomato slice into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press again into the flour mixture. Keep breaded tomatoes on a plate while breading the rest; do not stack.
• Pour enough olive oil into a large skillet to reach about 1/2 inch deep. Place skillet over medium heat and heat oil until hot but not smoking. Cook 4 to 5 tomato slices at a time in the hot oil until browned on the bottom, 2 to 3 minutes; turn tomatoes and continue cooking until browned on the other side, 2 to 3 minutes more. Reheat oil between batches, adding more oil as needed to maintain 1/2-inch depth.

EASY CRISPY FRIED GREEN TOMATOES WITH PANKO AND PARMESAN

Steps:

• Slice tomatoes into quarter-inch rounds. Prepare two bowls, beat the eggs lightly in one shallow bowl and mix the cheese, breadcrumbs and salt and pepper to taste in the other shallow dish.
• In a large non-stick pan, heat the oil to medium-high heat. When the heated oil has reached the appropriate temperature, reduce the heat to medium low. Next, quickly dip tomato slices into the egg being sure to dip both sides completely then transfer into the parmesan panko mixture.
• Place the sliced tomatoes into the hot oil in a single layer being careful to adjust the heat if the oil splatters. Fry each slice until browned and crispy before flipping, about 3-4 minutes. Be sure to monitor the tomato slices so they don't burn.
• Once the slices have a crispy coating and are browned, remove the tomato slices from the oil and place on a paper towel lined plate or wire rack. Arrange on a platter, topped with sliced fresh mozzarella, chopped fresh basil and drizzled with balsamic glaze.