- Cut green tomatoes into ¼-inch slices. Dry with a paper towel.
- Heat oil in a shallow pan to 350° F. Prepare the dredging station with 3 bowls. The first bowl will contain the flour, seasoned with salt and pepper to taste. The second will contain an egg wash, made by whisking together 3 large eggs. And the last bowl will have the Kara-Áge.
- One by one, dredge each tomato slice on both sides in the flour (shaking off any excess), submerge the tomato slice into the egg wash, and finally dip it into the Kara-Áge, dusting with an even layer.
- Carefully add the tomatoes to oil and fry for about 1 minute per side. Remove and place on a paper towel or cooling rack allowing any excess oil to drain.
- Sprinkle with sea salt and fresh chives. Serve hot with sriracha mayo.
Recipe created in partnership with Karen Rosenbloom at @karen_eats.
