Ingredients Jump to Instructions ↓

  1. 2/3 cup(s) all-purpose flour 1 1/2 teaspoon(s) sugar 1 teaspoon(s) coarse salt 3/4 teaspoon(s) cayenne pepper 2 large eggs 1 tablespoon(s) whole milk 3 cup(s) panko , (Japanese-style) bread crumbs 2 tablespoon(s) fresh parsley , chopped 2 teaspoon(s) fresh ginger , grated 2 teaspoon(s) fresh garlic , grated 1 1/2 pound(s) (about 3 large) firm tomatoes , cut into 1-inch wedges 4 tablespoon(s) unsalted butter 4 tablespoon(s) vegetable oil

Instructions Jump to Ingredients ↑

  1. Coat the tomatoes: Preheat oven to 375 degrees F. Line a baking sheet with waxed paper and set aside. Combine flour, sugar, salt, and cayenne in a shallow bowl and set aside. Whisk eggs and milk together in a small bowl and set aside. Combine bread crumbs, parsley, ginger, and garlic in a shallow bowl and set aside. Dredge a tomato in the flour mixture and shake off excess. Dip tomato in the egg and roll in bread-crumb mixture to coat. Transfer coated wedges to the prepared baking sheet and continue until all wedges are coated. Fry the tomatoes: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat until the mixture begins to foam. Fry tomatoes in small batches until golden -- about 3 minutes per side. Continue with the remaining tomatoes, adding more butter and oil as needed. Transfer fried tomatoes to a baking sheet and keep warm until all tomatoes are fried. Serve hot. Dipping Sauce: Mix up an uncomplicated dipping sauce to intensify the tomatoes' taste: Combine 1/2 cup fresh orange juice with 2 tablespoons each of brown sugar and soy sauce. Add a pinch of red pepper for heat.


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