The best part about cleaning up our garden beds was harvesting these beauties and frying them up! I love the tartness and texture of green tomatoes and they are especially amazing stuffed into a freshly steamed bun.
1. Cut the tomatoes in 3/8” slices and arrange on a cutting board. Dab the tomatoes, both sides, with a paper towel to remove extra moisture.
2. In a shallow bowl, mix to combine flour, salt and white pepper. In another shallow bowl, mix to combine egg, yogurt, and water. In a final shallow bowl, add the breadcrumbs. Working with one slice at a time, dip the tomato in the flour, then in the egg mixture, and lastly in the panko. Place the coated tomato on a plate and repeat with remaining slices.
3. In a skillet or pan, heat up 1/2” of neutral oil until about 350 degrees. Test heat by sticking the tips a pair of wooden chopsticks in the oil and if you see a bunch of tiny bubbles, the oil is hot enough. Add 4 to 5 tomatoes slices and fry until golden brown, flipping about half way, about 2 minutes. Transfer the fried tomatoes to a wire rack set over a baking sheet and immediately sprinkle on some salt. Fry the remaining tomatoes.
4. Spread mayo between the steamed buns and add lettuce and the fried green tomato. Serve immediately!
