Ingredients

• 2 large green tomatoes, sliced ⅓ inch thick
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 tsp. hot pepper sauce
• 1 cup all-purpose flour
• 1½ tsp. garlic powder
• 1 tsp. paprika
• 2 cups panko
• Vegetable oil (for frying; about 3 cups)

• A deep-fry thermometer

PreparatioN

Place 2 large green tomatoes, sliced ⅓ inch thick on a large paper-towel-lined baking sheet and season with kosher salt and freshly ground black pepper. Whisk 2 large eggs with 1 tsp. hot pepper sauce in a shallow medium bowl. Whisk 1 cup all-purpose flour, 1½ tsp. garlic powder, and 1 tsp. paprika in another shallow medium bowl. Place 2 cups panko in a third shallow medium bowl. Using paper towels, pat tomatoes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.Pour vegetable oil into a large deep skillet to a depth of 1" and heat over medium heat until thermometer registers 350°. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer to a fresh, dry paper-towel-lined baking sheet to drain.