Fried King Tomatoes

INGREDIENTS

• 4 king tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 tsp coarse sea salt
• 1/4 tsp ground black pepper
• 1 litre vegetable oil for frying

Pro tip

If you don’t have access to fresh basil, dried basil can be used as well. The flavour will not be as intense as fresh basil but don’t overdo the dried basil as it will make the dish taste bitter.

PREPARATION

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate.

Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large deep frying pan, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.

Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your pan. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain on paper towels. Serve immediately.