If you are spending more time cooking from home like many folks, you may be looking for some new recipes.
Watch as we explore a traditional southern summer dish with a twist. Chef Case Dighero is joining us to walk us through his recipe for some delicious Korean Fried Green Tomatoes.
Korean Fried Green Tomatoes
Serves: 4 to 6 | Prep: 15 Minutes | Cook: 20 Minutes
- Canola oil, for frying
- 7 cloves garlic
- 1 (3 inch) piece ginger, peeled
- 5 tbsp. soy sauce
- 5 tbsp. sri racha
- 2 tbsp. rice vinegar
- 2 tbsp. Asian sesame oil
- 2 tbsp. honey
- 4 large green tomatoes, sliced
- salt and pepper, big pinches
- 2 cups all-purpose flour
- 1/2 cup whole milk
- 2 eggs
- 1 lemon
- 2 tablespoons cilantro, chopped
- 2 cups panko bread crumbs
- Green onions, sliced as garnish
- Rough garlic and ginger in a food processor; then add soy, sriracha, vinegar, sesame oil, and honey; puree. Place sauce in a bowl and set aside.
- Slice unpeeled tomatoes into 1/2 inch slices; lay on a large platter or sheet pan and sprinkle with salt. Allow tomatoes to rest in salt for 10 minutes.
- While the salted green tomato slices are resting, bring place oil in a skillet and heat to medium high; then lay out three shallow bowls; in the first combine flour with salt and pepper; in the second, whisk together milk, lemon juice, and eggs; and in the third, combine panko breadcrumbs with lemon zest and chopped cilantro.
- Dip the green tomato slices in the flour mix, then the milk-egg mixture, and finally the panko breadcrumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
- Set the cooked tomatoes on paper towels to drain. Serve with green onions as an appetizer, side, or all by itself with jasmine rice and a dipping condiment of *Korean Comeback sauce.
- *Our version of Korean Comback sauce is simply mixing together 1 cup of mayo with 1 tablespoon of sriracha chili sauce.