Delicious served with Dungeness crab cakes!


  • 2 cups Panko bread crumbs

  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon coriander
  • ½ teaspoon cayenne
  • 2 cups buttermilk
  • 4 each green tomatoes, sliced ½”
  • As needed butter and vegetable oil to fry


Set up a breading station by combining panko and seasonings in a container appropriate to hold panko and tomatoes; place buttermilk in breading pan next to panko mixture; place a slice of tomato in panko with left hand and cover completely and evenly with meal – remove with left hand and dust off completely; place in buttermilk and coat well using right hand –remove and allow to drip over pan, using right hand; place back in panko to double coat tomato; remove to parchment lined pan and refrigerate a minimum of 30 minutes before cooking.

Place equal parts butter and oil in large sauté pan and bring to “brown butter stage”; add breaded tomatoes and cook through, browning on both sides; remove to paper towels to drain; serve immediately – adjusting salt as necessary.


  • CORN CHIP CONFETTI for garnish

    1 cup vegetable oil

  • 4 corn tortillas, cut into 1/2 inch strips



Place oil in medium pan, enough to cover 1 inch in bottom for a shallow pan fry. Heat over medium heat to 375ºF and place 1/3 of the strips into the oil. Gently move the strips in the oil to ensure they are cooking evenly. cook until lightly brown and crisp about 2 minutes. Remove to paper towel and season with sea salt. Reheat oil to 375ºF and repeat with next 1/3 of the raw tortilla strips. Hold at room temperature until needed as garnish for fried green tomatoes and Dungeness crab cakes. Also many other applications for these–even to eat plain for a snack.



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