I had never made fried green tomatoes as I thought they would be too much work. And I rarely “fry” anything so I was a bit leery. Then we were at a lovely restaurant in Charleston SC and I had the most amazing appetizer of friend green tomatoes with pimiento cheese and southern chow chow.
And of course I had to recreate it 🙂
4 medium size green tomatoes (I have substituted large tomatillos when no green tomatoes were handy)
1/2 tsp salt
1/2 tsp pepper
1 cup white cornmeal mix
1/2 cup panko
1/2 cup all purpose flour
3 Tbsp olive oil
Cut tomatoes into 1/2 inch thick slices, season with salt and pepper. Let stand 10 minutes to leach out as much water as possible (don’t want the end result to be soggy!)
Combine cornmeal mix and panko in shallow dish. Place flour in second shallow dish. Whisk eggs in a medium bowl until foamy. Dredge tomato slices in flour, shaking off excess. Dip in egg, and dredge in cornmeal mixture.
Heat 1/2 the oil in a heavy (I use cast iron) pan. Cook half the tomato slices 4-5 minutes on each side, or until golden brown. Season with salt to taste. Place on a wire rack on a jelly roll pan and keep warm in a low oven (225). Repeat procedure with remaining tomato slices and oil.
I stacked several tomatoes and put pimiento cheese on top. I then put the southern chow chow on the side.
Amazing. Absolutely amazing…