Fried Tomatoes with Ginger-Parsley Crust

related articles

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.

INGREDIENTS
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

PREPARATION
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.

SERVING SUGGESTION

Enjoy with Green Bean Casserole and Savory Garlic Mushroom Wild Rice.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 379
Total Fat: 13 g
Saturated Fat: g
Cholesterol: 82 mg
Sodium: 821 mg
Carbohydrates: 54 g
Fiber: 4 g
Protein: 11 g

Originally published in

COMMENTS ()