PANKO FRIED GREEN TOMATOES
Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 127mg cholesterol, Sodium 126mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
PANKO FRIED GREEN TOMATOES AND MUSHROOMS
Panko gives a light crispy coating on the tomatoes. Do not over fry the tomatoes you want them to be completely firm but hot through and nicely browned. Increase recipe to do as many slices as you want I just made it for 2 people. This makes a lovely brunch side dish
Provided by Bergy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 675.1, Fat 33.3, SaturatedFat 11.6, Cholesterol 127.8, Sodium 815, Carbohydrate 75.6, Fiber 5, Sugar 7.8, Protein 18.8
FRIED GREEN TOMATO PARM SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Season both sides of the green tomato slices with salt and set aside; this will draw out some of the moisture.
- Toss the whole canned tomatoes with the vinegar, brown sugar, oil and a large pinch of salt. Place the whole tomatoes on a parchment-lined baking sheet. Bake until slightly caramelized and dried out a bit, about 20 minutes. Set aside.
- Set up a standard breading station with three shallow bowls, one with the flour, one with eggs and one with panko. Season the green tomato slices with black pepper. Dredge each tomato slice in the flour, shake off the excess, dip in the egg, let excess drip back into the bowl, and then coat in panko. Set aside on wire rack and repeat with the remaining slices.
- Heat 1/2 inch of oil in each of 2 large straight-sided saute pans over medium heat. Working in batches, fry a few of the tomato slices at a time, turning them once, until golden brown, 4 to 5 minutes a side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Lower the oven temperature to 175 degrees F. Transfer the tomatoes to a wire rack set over a sheet pan. Place in the oven to keep warm.
- Butter the insides of the buns and toast until golden and crispy. Lay the Burrata on the bottom of the buns, then top with hot green tomatoes, 4 to 5 roasted tomatoes, a spoon of hot giardiniera and some basil. Close buns, cut each in half and serve with applause.
PANKO-CRUSTED MUSHROOMS
Make and share this Panko-Crusted Mushrooms recipe from Food.com.
Provided by Karen in MA
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium skillet, heat the oil until shimmering.
- In a small bowl, beat the eggs. Spread the panko in a shallow bowl.
- Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko.
- Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side.
- Drain on a wire rack set over a baking sheet.
- Season with salt and serve right away.
Nutrition Facts : Calories 1228.8, Fat 114.6, SaturatedFat 15.6, Cholesterol 105.8, Sodium 433.7, Carbohydrate 41.3, Fiber 3.1, Sugar 4.7, Protein 12.5
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