Crispy Fried Tomatoes with Panko and Parmesan

Sometimes when I take the kids grocery shopping, I let them pick out a few fruits and veggies. It's a fun way to get them curious about food, but the results can be a bit unpredictable.

This time, one of them proudly handed me a tomato that was still hard and almost green. I sighed a little (okay, maybe a lot) wondering what made them think this tomato looked ready to eat.

But instead of letting it sit on the counter to (hopefully) ripen, I decided to make the best of it. It reminded me of the deep-fried green tomatoes I used to get from a farmer’s market in Honolulu - crispy, savory, and surprisingly addictive. So, I took this underripe tomato, coated it in panko and parmesan, and fried it until golden and crispy.

And you know what? It was a hit.

RECIPE

Servings: 3-4

Time: 20 min

Ingredients:

2 pcs tomato (slightly underripe works best)
1/2 cup panko breadcrumbs
3 tbsp grated parmesan cheese
fresh basil, finely chopped (if not, parsley)
3 tbsp all-purpose flour
2 tbsp water
cooking oil for frying

My Kitchen Tools:

Frying Pot

Instructions:

Prepare the Tomato:
Slice the tomato into 1/4–1/2 inch thick rounds.
Gently pat the slices with a paper towel to remove excess moisture - this helps the coating stick better and prevents oil splatter.
Make the Coating:
In a shallow bowl, mix the panko breadcrumbs, grated Parmesan, and chopped basil.
In another bowl, mix flour and water to make batter.
Coat the Tomato Slices:
First, dredge each slice in the batter.
Then press it into the panko mixture until well coated on both sides.
Fry Until Golden:
Heat oil in a frying pan (or a pot) over medium heat.
Once hot, carefully add the tomato slices and fry until golden brown on both sides, about 1-2 minutes per side.
Transfer to a paper towel–lined plate to drain.

ingredients shopping

Serve & Enjoy

These fried tomatoes are crispy on the outside, warm and juicy on the inside with a salty punch from the Parmesan and a fresh herb finish. Serve them as a snack, a side dish, or even layered on a sandwich or salad!

Tip: A little drizzle of balsamic glaze or a side of garlic aioli makes them extra delicious.

Recipe Notes

Tomato type: This recipe works best with firm, underripe tomatoes (even green tomatoes if you can find them).
Make it cheesy: Add extra Parmesan for a cheesier bite.
Herb options: Swap in thyme or oregano for a different flavor twist.