Fried Green Tomatoes

By chelyc13

Ingredients

• STATION 1:
• 1 cup all purpose flour
• 1 teas salt
• 1/2 teas cayenne pepper
• 1/4 teas ground white pepper
• STATION 2:
• 2 large eggs
• 2 tblsp water
• Pinch of Salt
• STATION 3:
• 1 cup panko breadcrumbs
• 1 cup ground cornmeal
• Pinch of salt
• 1/2 cup canola oil
• salt to taste

Details

Servings 2

Preparation

Step 1

1. Slice the tomatoes into 1/2 inch thick rounds. Line a cookie sheet with parchment paper or foil. Set up your three stations in sequence in shallow baking dishes or bowls. Use a whisk to combine each set of ingredients. If the cornmeal in Station 3 settles to the bottom, mix it with a whisk before coating each tomato slice. if the panko has large pieces, break them up with your fingers.

2. Dredge the tomatoes in the flour mixture. Shake off the excess flour, and then dip them into the egg mixture until coated. Let any excess moisture drip off. Roll the tomatoes in the panko and cornmeal mixture until well coated. Place the tomatoes on the cookie sheet.

3. This recipe is very easily done without a deep fryer. in a 10 to 12 inch saute pan, heat the oil over medium high heat until it is just about to smoke. Saute 3 to 4 tomato slices at a time for 1 1/2 to 2 minutes total cooking time, flipping them halway through. The tomatoes should be golden brown and crispy. Between batches, use a slotted spoon to life out the brown crumbs. You can also transfer the top layer of oil to another sauce pan, leaving the crumbs and brown bits behind. the second and third batches may take a little longer because the oil will not be as hot.

4. Blot the fried tomatoes with paper towels and season with salt.