This is not a usual food in the Philippines but if you have a farm or garden, would you love to eat a green tomato? Here is one of the recipes for green tomato that you will surely love.
How to Make Fried Green Tomatoes
- 3 large green tomatoes, cored and sliced 1/2 inch thick
- salt and pepper
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup unseasoned Panko breadcrumbs
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne (ground red pepper)
- avocado oil or canola oil, for frying
- Sprinkle the sliced tomatoes lightly with salt and pepper on both sides. Let sit for at least 20 minutes to draw out moisture.
- Using three shallow bowls, place the flour in one bowl, the beaten eggs in another, and the Panko, garlic powder, onion powder, salt, and cayenne in the last bowl. Mix the Panko mixture well.
- Working one slice at a time, dredge the tomatoes in the flour, then the eggs, and finally coat well with the Panko. Shake off excess.
- Heat the oil in a frying pan over medium-high heat. Fry the tomatoes, working in batches if needed, for 2-3 minutes, turn and fry for an additional minute or two. Turn the heat down if the tomatoes are browning too fast. Remove from the oil with tongs, draining excess oil, onto a paper towel lined oven safe plate or sheet pan. Keep warm in a 215 degree F oven.
- Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.
- 2. In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.
- 3. Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
- 4. Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
- 5. Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.