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Green Tomatoes, Fried Deluxe (D, TNT)
Source: Chef John Toulze
Serves: 6

6 green tomatoes
1/2 cup buttermilk
1 cup panko
1/2 cup cornmeal
1/2 cup flour
1/2 cup Dry Jack cheese, grated
1-1/2 tsp. chipotle powder
1-1/2 tsp. paprika
1 tsp. salt
1 tsp. pepper
4 cups oil

Slice off ends of tomatoes and portion remainder into three slices per tomato. Place the buttermilk in a shallow bowl.

In another bowl mix together panko, cornmeal, flour, cheese, chipotle, paprika, and salt and pepper.

In a heavy bottom skillet, heat oil up to 350°. Place green tomatoes in buttermilk, allow excess buttermilk to fall free and toss in flour mixture. Place tomatoes in oil and cook for 1 minute on each side, remove and season lightly with salt and pepper.

After frying all the tomatoes, place three on a plate and garnish with Arugula Pesto (click here for recipe) and Tomato Relish (click here for recipe) and serve immediately.

Poster's Notes:
You can substitute Parmesan for the Dry Jack cheese.

Although not traditional, these are the best fried green tomatoes ever! I have to admit, I only use the tomato part and leave out the pesto and relish. This is a great accompaniment to a grilled fish dinner. You can play around with the seasonings, especially if you don't like things too spicy. They can be made in advance and served at room temperature, although they won't be as crispy as right out of the fry pan. I use my iron skillet and pan fry in just a few tbsp. oil. I think it is healthier than using 4 cups.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A