Ingredients
Scale
- 3 green tomatoes, sliced 1/2 inch thick
- 1 1/4 teaspoons sea salt, plus more for serving
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/3 cup yellow cornmeal
- 1/3 cup panko breadcrumbs
- 3 cups peanut oil
- Fresh herbs- I use Rosemary & Basil. Parsley would also work well.
- Crumbled goat cheese
Instructions
- Place tomato slices on wire rack, and sprinkle both sides with sea salt. Let stand 30 minutes. Blot tomatoes dry.
- Place flour in a shallow dish (pie plates work great). Place eggs in a second shallow dish. Stir together cornmeal and breadcrumbs in a third shallow dish. Dredge tomato slices in flour; dip in eggs, shake off excess. Dredge slices in breadcrumb mixture, pressing gently to adhere.
- Heat oil in a large, heavy cast-iron skillet, over medium-high. (When a few breadcrumbs dropped in the oil sizzle, it’s ready for frying.) Fry tomatoes, in batches, until golden brown and crisp, turning halfway through, about 2 minutes per side. (Be careful not to overcrowd the skillet.) You can also use an electric fryer on medium high, takes about 3 minutes cook time. Transfer to wire rack to drain.
- Top each tomato with crumbled goat cheese, fresh cut herbs and sea salt, to taste.