Recipe: Fried Green Tomatoes

Makes 6 to 8 appetizer servings

3 green tomatoes, cored and cut into 1/4-inch slices, crosswise

1 1/2 cups all-purpose flour

1/2 teaspoon salt

Large pinch freshly ground black pepper

3 eggs

1 tablespoon water

3 cups panko crumbs

Vegetable oil for frying

5 large cloves garlic, peeled and lightly crushed

Kosher or sea salt

1. Place the tomato slices between two layers of double-thick paper towels. Lightly press to remove excess moisture.

2. Prepare a breading station: Place three shallow bowls near the stove. Blend the flour, salt and pepper in the first bowl. In the second bowl, mix the eggs and water. Fill the third bowl with the panko bread crumbs.

3. Take individual slices of green tomatoes and dredge them in the flour to coat. Shake off any excess flour. Dip in the egg mixture and coat in the panko crumbs. Lay the slices in a single layer on a rimmed baking sheet.

4. In a deep skillet add enough vegetable oil so it is about 2 inches deep. Add the garlic. Heat the oil to 375 degrees over medium-high heat. When the garlic cloves turn golden-brown, remove them from the oil and discard.

5. Carefully place a few tomato slices in the hot oil. Don't overcrowd the pan. Flip or turn once and fry until golden brown on all sides. With a slotted spoon, remove the hot pieces and drain on a plate lined with paper towels. Sprinkle with kosher salt to taste. Repeat with the remaining tomato slices. Arrange on a platter and serve while hot.

From Jolene George