Panko Fried Green Tomatoes and Mushrooms
Crispy, golden, and irresistibly tangy, these Panko Fried Green Tomatoes and Mushrooms are a delicious twist on a Southern classic! This recipe combines the tart juiciness of green tomatoes with the earthy, savory flavor of button mushrooms, all encased in a perfectly crunchy panko bread crumb coating seasoned with garlic powder, smoked paprika, and black pepper. With a quick dip in flour, a seasoned egg wash, and a roll in panko, these fried delights are pan-fried to perfection in hot vegetable oil for a flaky crunch that pairs beautifully with creamy dipping sauces like ranch or sriracha mayo. Ready in just 35 minutes and perfect for appetizers, side dishes, or indulgent snacks, this recipe is an easy and flavorful crowd-pleaser. Whether you're hosting a backyard gathering or craving comfort food with flair, these fried green tomatoes and mushrooms will delight your taste buds!
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Recipe Information
Ingredients
- 3 medium Green tomatoes
- 8 large Button mushrooms (or cremini mushrooms)
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Panko bread crumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
Instructions
Slice the green tomatoes into 1/4-inch thick rounds. Clean the mushrooms and remove stems if necessary.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko bread crumbs, garlic powder, smoked paprika, 1 teaspoon of salt, and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Lightly dredge each tomato slice and mushroom in flour, shaking off the excess. Then, dip them into the egg mixture, ensuring they are fully coated. Finally, press them into the seasoned panko bread crumbs, covering all sides.
Carefully place the breaded tomatoes and mushrooms into the hot oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until golden brown and crispy.
Once fried, transfer the tomatoes and mushrooms to a plate lined with paper towels to drain excess oil. Immediately sprinkle with the remaining 0.5 teaspoon of salt while they are still hot.
Serve the panko fried green tomatoes and mushrooms warm with your favorite dipping sauce, such as aioli, ranch, or a spicy sriracha mayo.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
