Best Ever Fried Tomatoes With Panko Manchego Cheese Recipes

HONEY GLAZED FRIED MANCHEGO CHEESE

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

BEST-EVER FRIED TOMATOES WITH PANKO & MANCHEGO CHEESE

Steps:

• Wash and pat dry 4 large tomatoes, cut each one into rounds that are between 1/2 inch to 1/4 inch thick (1.27 cm to .64 cm), season each slice of tomato with a kiss of sea salt and freshly cracked black pepper on both sides
• Add 1 cup of panko bread crumbs into a bowl, along with 1 tsp of dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp sea salt and 1/8 tsp black pepper, mix together until well combined
• Add a 1/4 cup of oat milk (or any milk you like) into a seperate bowl and 1/2 cup all-purpose flour into another bowl
• To coat each slice of tomato, first dust it off in the flour, then into the milk and then into the panko bread crumbs, as you finish each one transfer to a dish
• Heat a large frying pan with a medium heat and add in 1/2 cup sunflower oil, after 4 minutes start adding the coated slices of tomato into the pan, make sure they are in a single layer, cook in batches, after 2 minutes flip to cook the other side, after a total cooking time of 4 minutes remove from the pan and transfer to a dish with paper towels, cook until all the tomatoes are fried
• Once all the tomatoes are fried, finely shred some Manchego cheese on top of each slice of fried tomato, sprinkle with freshly chopped parsley and serve at once, enjoy!

BEST FRIED GREEN TOMATOES

Steps:

• 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 skillet, 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 skillet. 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 them on paper towels.

PANKO FRIED GREEN TOMATOES

Steps:

• In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.