Ingredients
The following ingredients have 6 Servings
- 3 firm green tomatoes, cut into 1/3" slices
- 1/2 cup + vegetable oil
- 3/4 cup flour
- 1 egg, beaten
- 1/4 cup milk
- 1 cup + panko or cornmeal
- 1/4 tsp dried Italian Seasoning
- salt
- black pepper
Instruction
- Sprinkle sea salt on sliced tomatoes and let stand ~ 15 minutes. The salt draws water out of the tomatoes which helps when frying.
- Prepare breading. Grab 3 bowls. First bowl: 3/4 cup flour with a pinch of sea salt. Second bowl: 1 egg mixed with 1/4 cup milk, pinch sea salt, pinch black pepper, pinch nutmeg. Third bowl: 1 cup fine panko (bread crumbs) or cornmeal seasoned with whatever herbs/spices you got (pinch sea salt, nutmeg, oregano, parsley, thyme, cayenne).
- Shake off any excess moisture from the tomatoes, pat dry, and dip each slice into flour, then egg/milk combo, then lightly into the panko. Think dry, wet, dry for the dredging combo. Keep the flour and panko handy- it may need to be changed out or added to if it gets to sticky.
- Bring a large pan (cast iron skillet is preferred - you want a sturdy pan when frying) to medium heat and add 1/2 cup of vegetable oil (you can add more oil if you want a "heavier fry"). Wait for the oil to get hot (it is hot when you gently flick a little water into it and it sizzles) and fry ~ 2-3 minutes on each side or until light to golden brown.
- Make sure the tomatoes sizzle a little when they hit the oil but also that the oil is not to hot and smoking. Use a splatter guard for the grease if necessary and be careful for goodness' sake!
- There should always be (minimally) a light layer of oil in the pan so keep extra handy to add to the pan if you need it - you don't want these lovelies to burn. Lay fried tomatoes on a rack to drain or on a plate lined with paper towels to soak up excess oil.
- Take a bite (don't burn your tongue - they're hot). Enjoy food happiness. Beckie
