Crispy Breaded Fried Green Tomatoes with Roasted Red Pepper Coulis, Chevre, and Basil

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Servings

12-15 pieces

Prep

20 min

Cook

15 min

Vote

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Ingredients

  • 3-4 ‏medium to large green tomatoes
  • 1 1/2 cups ‏canola or vegetable oil
  • 2 ‏eggs
  • 1 1/2 cups ‏panko bread crumbs
  • 3/4 cup ‏all purpose flour-I like King Arthur.
  • 1/2 tsp ‏salt
  • 1/2 tsp ‏cracked black pepper
  • 2 tsp ‏dried basil- I like Penzeys.
  • 1/2 tsp ‏granulated garlic
  • 1/2 tsp ‏granulated onion
  • 1-8 oz. jar ‏jar of roasted red pepper drained except for 1-2 tbsp of liquid
  • 8 oz. ‏chevre or goat cheese
  • 1 handful ‏fresh basil leaves
  • ‏additional salt to sprinkle on tomatoes after frying

Just when I thought Fried Green Tomatoes couldn’t get any better, I happened to see these on a menu. Crispy Breaded Fried Green Tomatoes with Roasted Red Pepper Coulis, Chevre, and Basil. I had to recreate my own version at home. These are crunchy, herbaceous, creamy, tart, and sweet. They are amazing! They look and sound fancy, but I promise, they are not complicated to make.

 

  1. Wash, dry, and slice your tomatoes. I like to make mine about 1/2 an inch thick. Yes, I even do the tops, I just cut out the little brown circle left from the stem. 

2. Get out 4 dinner plates and turn your oil on medium heat in a large skillet.

3.On plate 1 mix your flour, salt, and pepper. Make sure it’s combined.

4.On plate 2 mix your eggs and water. Scramble them together.

5. On plate 3 mix your panko bread crumbs, dried basil, granulated garlic, and granulated onion.

6. Set up your plates in an assembly line.  Plate 4 is reserved for the breaded tomatoes.

7. Keep one hand for wet tomatoes and one for dry. Put a few tomato slices on the plate with the flour. Make sure they are lightly covered on all sides. Shake off the excess.

 

8. Put the floured tomatoes into the scrambled egg. Make sure it is all covered and shake off the excess.

 

9. Put the now egg covered tomato slices into the panko mixture. Make sure all sides are covered and shake off the excess.

10. Put the now perfectly breaded tomatoes on plate 4. Repeat steps 7-10 until all of the tomatoes are breaded.

11. Set up a cookie sheet covered in paper towel next to where you are frying.

12.  Test your oil to see if it is hot by placing a small crumb of panko  into the oil. If bubbles form around the crumb and it begins to float, you’re ready.

13. Working in small batches of 3- 4 tomato slices, carefully lay the tomato slices into the oil. Make sure you lay them in the opposite of where you’re facing. You don’t want to get burnt. 

14. Cook the tomatoes until they start to turn golden on the sides, about 2-3 minutes. Then carefully flip them with a fork. Don’t forget to flip them away from you! Cook them for an additional 2-3 minutes.

15. When they are perfectly golden, transfer them to the cookie sheet covered with paper towel. Sprinkle them with salt and continue to fry the remainder of the tomato slices. You can place all the tomatoes in a 200 degree oven to stay warm if you wish.

16. Make the coulis. This sounds super fancy, but seriously it comes together in about 2 minutes. Dump your jar of drained except for a tablespoon or 2 of liquid roasted red peppers into your Ninja or blender. Add the rice wine vinegar. Puree. THAT’S IT!

17. Spoon a few tablespoons of coulis onto a plate. Lay your beautifully fried tomatoes on the plate. Drizzle more coulis around the tomatoes. Crumble your cheve/goat cheese on top and tear up some fresh basil for a pop of fresh color and flavor.

18. DEVOUR!!!

 


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