- 2 medium green tomatoes
- 2 cups panko
- balsamic reduction (tested with Alessi)
- oil, for frying (tested with peanut, but canola or grapeseed would be fine)
For the flour mixture:
- 1½ cups all purpose flour
- 2 Tbsp season salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
For the egg mixture:
- 2 large eggs (beaten)
- ½ cup buttermilk (tested with Mayfield)
For the goat cheese mixture:
- 3 oz goat cheese
- 2 tsp honey
Combine goat cheese and honey in a small bowl with a fork until well blended. Set aside.
Pour oil to the depth or about an inch in a cast iron skillet. Heat over medium-high until approximately 350°F.
While the oil is heating, slice tomatoes to ¼ to ½ inch slices and set aside. In a pie plate or a shallow dish, combine ingredients for flour mixture. Mix well. In a second pie plate or shallow dish, combine eggs and buttermilk until well blended. There should be no strings of egg visible once mixed well enough. In a third pie plate or shallow dish, place panko.
Once oil is hot, dredge the tomato slices through flour mixture, covering completely, then shake off excess and move to the egg mixture, coat well and then shake off excess, then dredge in panko until covered well, shake off excess. Gently place the tomatoes in oil.
Fry tomatoes in batches for 1-2 minutes per side or until golden brown. Once cooked through on both sides, remove to a wire rack or a paper towel lined plate to drain. Turn off stove.
Once all are fried, grab a platter or serving dish. Layer tomatoes with half spoonfuls of the goat cheese mixture and balsamic reduction, as desired. Serve immediately. Tomatoes will lose their crispiness if left out of the fryer too long.