Fried Green Tomatoes With Roasted Red Pepper Remoulade and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Look for Japanese breadcrumbs, called panko, on the ethnic food aisle of your supermarket or in Asian specialty markets. Ingredients:
1 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
seasoned batter mix |
2 cups japanese breadcrumbs |
3 green tomatoes, cut into 1/4-inch-thick slices |
salt and pepper to taste |
vegetable oil |
roasted red pepper rémoulade |
3 ounces goat cheese, crumbled |
1/4 cup chopped fresh parsley |
Directions:
1. Combine first 3 ingredients in a shallow dish or pan; set aside.
2. Prepare 1 cup seasoned batter according to package directions; set aside.
3. Place breadcrumbs in a shallow dish.
4. Sprinkle tomatoes evenly with salt and pepper to taste. Dredge tomato slices in flour mixture, dip in batter, and dredge in breadcrumbs.
5. Pour oil to a depth of 2 inches in a large nonstick skillet; heat over medium high to 360°; fry tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels.
6. Place tomatoes on individual serving plates; drizzle evenly with 1/2 cup Roasted Red Pepper Rémoulade, and sprinkle with cheese and parsley. Serve immediately with remaining rémoulade.
7. Note: For testing purposes only, we used Old Bay Better Batter Seasoned Batter Mix.
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