Fried green tomatoes are delicious as is, but they’re also great with a dollop of fresh ricotta on top. Or use them instead of red tomatoes in a caprese, layered with fresh mozzarella, basil, and EVOO. Or in a BLT sandwich instead of sliced tomato, and on and on and on.
Makes 8 to 10 slices
- 2 firm green or very underripe tomatoes
- Salt and pepper
- Flour, for dredging
- Fennel pollen or ground fennel
- 2 eggs or egg whites, beaten
- 1/3 cup fine dry bread crumbs
- 1/3 cup cornmeal
- 1/3 cup panko bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- A handful of flat-leaf parsley, finely chopped
- Canola oil or light olive oil, for shallow-frying, plus a drizzle
- Trim the tops and bottoms of the tomatoes and cut crosswise into about 4 slices each, no more than 1/2 inch thick. Salt the sliced tomatoes on each side and drain on a doubled paper towel for a few minutes, then season with a little pepper.
- Line up 3 shallow bowls on the counter. Spread the flour out in one and season with some fennel pollen; beat the eggs or egg whites in the second; and mix together the fine bread crumbs, cornmeal, panko, Parm, and parlsey in the third. Coat the tomatoes in the flour, then in egg, and finally in the panko mix, pressing to make sure the coating sticks.
- Heat 1/8-inch oil in a skillet over medium to medium-high heat. Add the tomatoes and cook to golden and crisp, a few minutes on each side. Cool on cooling racks.
– from the book, “My Year in Meals”, by Rachael Ray