Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, parmesan crusted fried green tomatoes & zucchini spears. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Turn those green tomatoes into panko and parmesan fried green tomatoes topped with fresh mozzarella cheese and basil and finished with a balsamic glaze. Once perfectly crispy and browned, remove the tomato slices from the oil and place on a paper towel covered plate. Serve immediately as is or garnish those fried green tomatoes with fresh basil and mozzarella and drizzle with aged.
Parmesan Crusted Fried Green Tomatoes & Zucchini Spears is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Parmesan Crusted Fried Green Tomatoes & Zucchini Spears is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook parmesan crusted fried green tomatoes & zucchini spears using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Parmesan Crusted Fried Green Tomatoes & Zucchini Spears:
- Make ready 1 large or 2 medium zucchini
- Get 1-2 fresh green tomatoes
- Make ready 4 large eggs
- Take Bread crumbs
- Get Grated Parmesan
- Make ready Salt
- Take Pepper
- Make ready Garlic powder
- Get Seasoning salt
- Get Cooking Oil
What's better than Fried Green Tomatoes? Serve it up with tomato sauce and cheese. Here's a recipe from The Old Mill in Pigeon Forge, old-mill.com. Fried green tomatoes are like that.
Steps to make Parmesan Crusted Fried Green Tomatoes & Zucchini Spears:
- 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!
We know how we've been taught to like them - edges crisp and gritty with cornmeal, and tangy succulent Instead of a flour or cornmeal coating, I went for a jagged cloak of panko and Parmesan, which crisped beautifully and tasted deliciously of toasted, nutty cheese. I like fried green tomatoes and I like a nice eggplant parmesan and I really liked the sound of combining the two. How could you go wrong with crispy The tangy fried green tomatoes worked really well in the parmesan dish and I liked the texture that the corn meal crust added to the dish. Learn how to make Parmesan and cornmeal-crusted fried tomatoes & see the Smartpoints value of this great recipe. Spray a large heavy skillet with nonstick spray and set over medium-high heat.
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