Panko Crusted Green Tomatoes with Wasabi Mayonnaise - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Panko Crusted Green Tomatoes with Wasabi Mayonnaise

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    Panko Crusted Green Tomatoes with Wasabi Mayonnaise
    Heirloom Tomato Salad with shaved pecorino romano cheese and a drizzzle of olive oil salt and pepper. A healthy lunch, side dish, or appetizer,

    1 Cup All Purpose Flour
    ½ Cup Cornstarch
    1 tsp. Salt
    1 Cup Cold Water
    1 Egg
    1 ½ Cups Panko Bread Crumbs
    2 Green Tomatoes-cored, sliced ¼” thick
    ½ Cup Mayonnaise
    2 tsp. Wasabi Powder or Prepared Wasabi
    1 tsp. Soy Sauce
    1 tsp. Rice Vinegar

    Vegetable Oil for Frying as needed
    Salt and Black Pepper to taste

    Sift together into a bowl the first measure of flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a similar thickness to pancake batter. If too thick, add more water, if too thin, add more flour. Reserve.

    Prepare wasabi mayonnaise by whisking together the mayonnaise, wasabi, soy, and rice vinegar. Reserve.

    Heat a deep fryer with vegetable oil to 350ºf. Dredge each tomato slice into the batter. Let excess batter drip off and carefully dredge each slice in the panko crumbs, coating both sides evenly, gently pressing to adhere the crumbs. Fry only 3-4 slices at a time until a light golden color. Drain on paper towels and season with salt and pepper if desired. Serve with wasabi mayonnaise. Enjoy!