SUBMITTED BY Rick Thompson
Fried Green Tomatoes
6 cups canola oil, for frying
1 cup all-purpose flour
2 cups milk
Kosher salt
Freshly ground black pepper
Pinch paprika
Pinch cayenne pepper
2 medium green tomatoes
2 cups Japanese bread crumbs (panko)
In a large, deep, heavy pan, heat the oil to 350F.
In a medium bowl, whisk the flour and the milk together.
Mix in the salt, black pepper, paprika and cayenne pepper.
Slice the tomatoes into 1/2-inch slices.
Dip the tomato slices into the batter, making sure they are coated thoroughly.
Cover both sides with bread crumbs.
Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes.
Serve immediately.
6 cups canola oil, for frying
1 cup all-purpose flour
2 cups milk
Kosher salt
Freshly ground black pepper
Pinch paprika
Pinch cayenne pepper
2 medium green tomatoes
2 cups Japanese bread crumbs (panko)
In a large, deep, heavy pan, heat the oil to 350F.
In a medium bowl, whisk the flour and the milk together.
Mix in the salt, black pepper, paprika and cayenne pepper.
Slice the tomatoes into 1/2-inch slices.
Dip the tomato slices into the batter, making sure they are coated thoroughly.
Cover both sides with bread crumbs.
Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes.
Serve immediately.
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