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Ingredients:
Makes 6 servings
4 eggs
1⁄4 cup heavy cream
1 cup unflavored breadcrumbs
1 cup Panko
breadcrumbs
1 cup flour
Salt and pepper to taste
5 large green
tomatoes, each cut into 5 slices, 1⁄4 inch wide
Peanut oil
5 mozzarella
balls cut into 25 slices to top the fried green tomato slices
6 large basil
leaves cut into a fine chiffonade for garnish
Olive oil for garnish
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Fried Green Tomatoes with Mozzarella, Basil, and Extra Virgin Olive Oil
Crunchy fried green tomatoes are a Lowcountry tradition. Here, we give them a
contemporary twist.
1. Beat the eggs with the cream and set aside.
2. Combine the breadcrumbs and
set aside.
3. Mix the flour and salt and pepper and set aside.
4. Taking
only one slice of tomato at a time, coat each slice lightly with the flour, dip
in the egg/cream mixture, then coat with the breadcrumbs. Place each coated
tomato slice on a sheet tray. Cover tomato slices with plastic wrap and
refrigerate for a half hour.
5. In a tall saucepan, heat up the peanut oil to
375°. (Keep the oil at least 4 inches from the top of the pan, making sure the
oil level is about 2 inches deep.)
6. Place two or three coated tomato slices
at a time in the hot oil. Cook for 3 to 5 minutes until golden brown. Remove the
slices and place on a sheet tray.
7. Place a slice of the fresh mozzarella
on top of each fried tomato and add a sprinkling of the basil. Drizzle with
extra virgin olive oil. (If necessary, the fried tomato slices can be set aside
and reheated in the oven when ready to serve. If this is the case, add the
mozzarella, basil, and olive oil only after reheating the tomatoes.)
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