Rick developed this recipe based on a recipe from All Recipes (link below). He uses a deep fryer set to 356°F ( 180°C). You could also fill a frying pan with enough oil for the tomatoes to float and maintain the temp manually. You could try frying them in a shallow amount of oil, but I don't know if they would get as creamy inside.
4 large green tomatoes (cut into ¼inch slices, ends discarded, and resting in between paper towels for 24-72 hours in the fridge*).
2 eggs½C milk1C rice flour½C cornmeal½C panko2t coarse kosher salt¼t ground black pepper
Oil for frying
1. Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate or shallow bowl. Mix cornmeal, panko, salt, and pepper on another plate or shallow bowl.
2. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
3. Without crowding the tomatoes, place as many as will fit in the oil. Cook 2-3 minutes per side, turning when they seem golden brown. This is more of an art than a science, so just pay close attention and make a note of what timing works for you best. Continue cooking in batches until you've cooked them all. Always wait 30-60 seconds between batches so that your oil can come back to temp.
4. Serve warm, with or without a sauce or aioli (we like it with a Lemon Aioli). You could also use these on a BL-FGT sandwich, on top of a salad, as a substitute for meat in eggs benedict, etc.
* This drying process helps the tomatoes to fry up more crisply, and enables the flesh to soak up just enough oil to take on a creamy texture.
Credits: This recipe was developed based on a recipe from All Recipes... https://www.allrecipes.com/recipe/16760/best-fried-green-tomatoes/
Original Post Date: 9/3/23