What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Fried Green Tomatoes! The key to success is using solid, firm green tomatoes. Ripe ones will turn mushy and very disappointing. Even if you don’t live in the South, everyone can enjoy these crisp and juicy medallions. The seasoned cornmeal crust will have you resurrecting a southern drawl that sounds as authentic as a waitress in a country café. Try the first one with a fork and then have seconds as a sandwich.
FRIED GREEN TOMATOES
2 green tomatoes, sliced with skin on
1/4 cup flour
1/4 cup cornmeal
1/4 cup panko breadcrumbs
1/4 cup Italian seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
1 teaspoon seasoned salt
1/8 teaspoon black pepper
1 large egg, beaten
2 tablespoons milk
1/4 cup vegetable oil
On a sheet of waxed paper, combine flour, cornmeal, breadcrumbs, cheese, seasoned salt, and pepper. Blend with a fork. In a shallow bowl, mix egg and milk. Dip a green tomato slice in the egg mixture then coat with breadcrumb mixture. Repeat. Set aside. Continue until all slices have been coated. In a deep skillet on medium-high heat add vegetable oil for frying. Place tomatoes in a single layer. Do not crowd. Fry each side 3 minutes until golden brown. Turn over and fry the other side. Remove and place on a wire rack to remove excess oil. Repeat until all green tomato slices are used. Serve hot. Garnish with a dollop of wasabi aioli.