FRIED TOMATOES WITH GINGER PARSLEY CRUST
Country Living Eating Outdoors
by The Editors of Country Living
A piquant take on the southern specialty, these juicy rounds are dipped in Japanese-style bread crumbs, known as panko, which create a crisper, airier texture than cornmeal or standard bread crumbs.
Makes 6 Servings
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1 teaspoon coarse salt
• 3/4 teaspoon cayenne pepper
• 2 large eggs
• 1 tablespoon whole milk
• 3 cups panko (Japanese-style bread crumbs)
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons grated fresh garlic
• 1 1/2 pounds large, firm tomatoes (about 3), each cut into 1-inch wedges
• 4 tablespoons unsalted butter
• 4 tablespoons vegetable oil
Coat The Tomatoes:
• Preheat oven to 375°F.
• Line a baking sheet with waxed paper and set aside.
• In a shallow bowl, combine the flour, sugar, salt, and cayenne pepper and set aside.
• In a small bowl, whisk the eggs and milk together and set aside.
• In a shallow bowl, combine the panko, parsley, ginger, and garlic and set aside.
• Dredge each tomato wedge in the flour mixture, gently shake off excess, then dip the tomato in the egg and roll in the panko mixture until evenly coated.
• Transfer the coated wedges to the prepared baking sheet and continue until all the wedges are coated.
Fry The Tomatoes:
• In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat until the mixture begins to foam. Fry the tomatoes in small batches until golden—about 3 minutes per side. Transfer tomatoes to a baking sheet as they are done and keep them warm until all the tomatoes are fried. Continue with the remaining tomatoes, adding more butter and oil as needed.
• Serve hot or at room temperature.
Nutrition Information Per Serving— protein: 11 g; fat: 13.4 g; carbohydrate: 54 g; fiber: 3.9 g; sodium: 821 mg; cholesterol: 81.7 mg; calories: 379.