| |
Salads | |
| Vegetable oil, for frying 1/2 cup all-purpose flour 2 teaspoons seasoning salt 3 large eggs 1 1/2 cups panko breadcrumbs 3 large green tomatoes, cut into 1/4-inch-thick slices Flaky sea salt and freshly ground black pepper 12 ounces fresh mozzarella, thickly sliced 1/4 cup balsamic glaze Large bunch fresh basil leaves Note: you can do a mix, some fried green and nice ripe red/yellow tomatoes as well | |
| Add an inch of vegetable oil to a skillet and heat to 350 degrees F. Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish. Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices. Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper. When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately. | |
Unrated | |
Sort