To serve four.
1 Cup All Purpose Flour
½ Cup Cornstarch
1/2 Baking Powder
1 tsp. Salt
1 Cup Cold Water
1 ½ Cups Panko Bread Crumbs
2 Green Tomatoes-cored, sliced ¼” thick
½ Cup Mayonnaise
3 Tbsp. Ketchup
1 ½ Cups Shredded Iceberg Lettuce
8 Bacon Slices-cooked, chopped ½”
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.
Whisk the mayonnaise and ketchup together, 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. Top each tomato with a smear of the mayonnaise and then top with the shredded lettuce and garnish with the bacon. Enjoy!