|The face of temperance|
|I don't care who made them, they're delicious|
The egg wash isn't entirely necessary, which means, with the addition of olive oil, a vegan version is within easy reach. If you're still having trouble getting crumbs to adhere, try dousing the tomatoes in 1/4 c water whisked with 2 tsp of cornstarch.
2 large, firm green tomatoes
1 tsp salt
1 tsp freshly cracked pepper
1 tsp smoked paprika
1 c panko breadcrumbs
1/4 c full-flavored cooking oil: bacon grease, duck fat, xvoo, etc.
For the ginger aioli:
1/2 c mayonnaise
Juice of 1 lemon
2 tsp freshly grated ginger root
1 tsp salt
Stem and core the tomatoes and slice into even rounds about 1/4" thick.
In a wide, shallow dish, whisk together the egg, salt, pepper, and paprika, then ready the breadcrumbs by emptying them into another dish or plate.
|The assembly line|
Once the oil is shimmering, add the tomato slices, being careful not to overcrowd the pan. Fry the tomatoes for about three minutes, until the underside is toasty golden, then flip and fry about three minutes more.
|Can you hear the choir of angels?|
Remove the tomatoes to a plate lined with paper towels to dry. To make the ginger aioli, whisk the ingredients together in a small bowl until fully incorporated. Serve promptly.