Double-Fried Cajun Tomato Chips


Submitted By: Jim Buck

Ingredients

  • 4 green tomatoes, thinly sliced
  • ¾ cup all-purpose flour
  • Salt, black pepper, and
  • Cajun seasoning, to taste
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon Worcestershire sauce
  • ¾ cup panko bread crumbs
  • ¾ cup cornmeal
  • Oil for deep-frying

    • Instructions


    In a bowl, combine flour with seasonings. In a separate bowl, beat egg with milk and Worcestershire sauce. Mix panko crumbs and cornmeal together in a third bowl.
    Dip tomato slices in flour mixture, then in egg wash, and then in panko crumbs; coat very well. In small batches, deep-fry coated tomato slices in hot oil until brown. Remove from oil and drain on paper towels for two minutes.
    Return to oil and fry until crisp. Season with salt and additional Cajun spices if desired. Serve warm.