Fried Green Tomatoes with Cayenne Buttermilk Ranch Dressing
Personally, I don’t know why this is considered a southern dish. With our short growing season in Central New York, there’s never a shortage of green tomatoes. It seems like the North should have thought of this dish first.
Panko crumbs are a bit coarser than other bread crumbs. They’re definitely better for this dish. You’ll find them in the Asian section of your supermarket or in Asian groceries.
Recipe information
Yield
feeds 4 to 6
Ingredients
The Tomatoes
The Garnish
The Accoutrement
Preparation
Step 1
Core the tomatoes and cut off the ends. Slice them into 1/4-inch rounds, and dry between several layers of paper towels to get rid of the excess moisture. Sprinkle lightly with Creole Seasoning on both sides.
Step 2
Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper, and the remaining 2 teaspoons black pepper. Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat them well on both sides and around the edges. Lift the coated pieces onto a rack set over a baking sheet. Pop them in the fridge for half an hour to set the crumbs.
Step 3
Grab a heavy 12-inch skillet and heat the oil over medium heat. When the oil is hot, slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, til brown. Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.
Step 4
Drain the fried tomato slices on paper towels. Arrange them around the outside edge of a plate, sprinkle them with some grated Pecorino Romano cheese, and set a bowl of Cayenne Buttermilk Ranch Dressing in the middle for dipping.
