Japanese Fried Green Tomatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It originally called for dried tarragon, one of my least favorite flavors. Feel free to add it back in if you like. I also used buttermilk instead of milk hoping for a better glue for the breadcrumbs. Hope you enjoy. Ingredients:
1 large egg |
2 cups panko breadcrumbs |
1 1/2 teaspoons lemon zest, loosely packed |
1/2 teaspoon cayenne pepper |
1/4 cup old bay seasoning |
4 cups vegetable oil |
1 1/2 cups all-purpose flour |
2 lbs green tomatoes, sliced 1/2 inch thick |
Directions:
1. Whisk the eggs and buttermilk together in a medium bowl and set aside.
2. In a shallow pan combine the lemon zest, cayenne pepper, Old Bay Seasoning and flour; set aside.
3. Heat your oil over medium heat in a heavy frying pan, cast iron works great.
4. Dry tomato slices off with paper towels. Then dip in flour and shake off the excess; dip in egg wash letting the excess drip off. Press into the bread crumbs getting them well coated.
5. Fry tomato slices about 1 minute per side until golden brown. Drain on paper towels and season with salt.
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