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.
2/3 cup all-purpose unbleached 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 fresh ginger
2 teaspoons grated fresh garlic
1 1/2 pounds large, firm tomatoes (about 3), cut into 1-inch wedges
4 tablespoons unsalted butter
4 tablespoons vegetable oil
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.
2. 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.
(based on individual servings)
Total Fat: 13 g
Saturated Fat: g
Cholesterol: 82 mg
Sodium: 821 mg
Carbohydrates: 54 g
Fiber: 4 g
Protein: 11 g
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