Crispy Fried Tomatoes

Prep Time: 15m | Cook Time: 10m | Servings: 4

Ingredients

Flour Mix

• 1 cup flour
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/4 tsp black pepper
• 1/4 Salt

Wet Mix

• 1/2 cup milk
• 1 tsp apple cider vinegar
• 2 tsp dijon
• 3 tbsp flour

Crumb Mix

• 1/2 cup crushed Panko breadcrumbs
• 1/4 cup cornmeal

Dipping Sauce

• 1/2 cup mayo
• 1 tbsp Ketchup
• 1/2 tbsp Dijon
• 1 tsp Worcestershire
• 2 tsp hot sauce

Other

• 4 tomatoes
• high heat oil, for frying
• sea salt
• chopped parsley, to serve

Instructions

Slice tomatoes into 1–2 cm thick rounds. Lay them out on a plate and lightly sprinkle both sides with salt. Let sit for 5 minutes to draw out excess moisture.

While the tomatoes rest, prepare three separate bowls:

One with the flour mix

One with the wet mix

One with the crumb mix

Pat the tomato slices dry. Set up a large plate or wire rack for your crumbed tomatoes. Coat each tomato slice first in the flour mix, then dip in the wet mix using two forks, and finally coat in the crumb mix. Set aside on the rack and repeat with the remaining slices.

Heat a generous amount of oil in a frying pan over medium heat. Shallow fry the tomato slices for 2–3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towel to drain.

Mix all sauce ingredients together in a small bowl. Plate your crispy tomatoes, sprinkle with sea salt and dried parsley, and serve immediately with the dipping sauce.