The Modern Fried Green Tomato
By Brave the Kitchen on July 25, 2011
Fried green tomatoes are common fare on the Southern table. When the first tomato of the season begins to form, rather than salads and salsas, I start daydreaming of fried tomatoes. David and I were fortunate to find some hardy green beefsteak tomatoes at the Barton Creek Farmers Market in Austin this past weekend. And, as I mentioned in my previous post, I couldn’t wait to fry them.
We prefer to dredge our tomatoes in panko bread crumbs, which produces a lighter and crispier fried tomato, than dredging them in cornmeal as called for in many more traditional recipes.
Fried Green Tomatoes
2 large green tomatoes
Kosher salt, for salting the tomato slices
Corn or vegetable oil, for frying
1 cup corn starch
1/2 cup whole milk
1 teaspoon Tony Chachere’s Creole Seasoning
A dash (or two) of Tabasco sauce
1 1/2 cups panko bread crumbs
Slice each tomato into 1/4 to 1/2-inch thick slices. Discard the end pieces.
Place the tomato slices in a single layer on a cookie sheet or plate. Salt both sides of the sliced tomatoes, and allow them to sit for approximately five minutes (to pull out some of the moisture). Using a paper towel, brush the excess salt from the tomato slices. Then, set them aside.
To a large skillet, add the cooking oil to a depth of approximately 1 1/2 inches. Begin slowly heating the oil to 350 degrees.
Place the corn starch in a medium bowl. In a second medium bowl, create an egg wash by whisking together the egg, milk, creole seasoning, and Tabasco sauce. To a third medium bowl, add the panko bread crumbs.
Create a dredging station by lining up the bowls in the following order: (1) corn starch, (2) egg wash, and (3) bread crumbs.
Once the oil is heated, working in small batches, dredge the tomato slices in the corn starch, then the egg wash, then the breadcrumbs, coating well. (Between batches, whisk the egg wash to maintain consistency.)
Gently place the slices, one by one, in the heated oil. Cook until golden brown on each side, turning only once, approximately 2 – 3 minutes on each side.
Drain the tomatoes on a wire rack or in a colander (versus draining on paper towels, to reduce the amount of oil absorbed). Serve with rémoulade or ranch dressing. They are also great all by themselves.
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