The only things I'm willing to fry: green tomatoes.
Several process things here worth sharing:
- The green tomatoes were sliced, then salted/peppered/sugared and allowed to draw some of the juices out before starting with the breading process - flour, egg mixture, flour/cornmeal/breadcrumbs. The juice from the tomatoes made the flour stick perfectly
- The egg mixture was an egg white, buttermilk, cayenne pepper, smoked paprika, ground mustard powder, onion powder, and garlic powder. Because mustard has magical thickening powers, the egg can be omitted and nondairy milk can replace the buttermilk to make vegan fried green tomatoes. (I've done this many times, but had the egg white left over after making mayo so I used it today.)
- After breading, I froze the tomatoes in a single layer until right before I put them in the oil. The breading stayed on perfectly and the tomatoes cooked through without becoming soggy.
- I kept the tomatoes warm in a 200° oven (single layer on a lined cookie sheet) until they were served... With a cream/buttermilk/chive/dill sauce on top.