Fried Green Tomatoes
Serves 4, By Market Chef Maggie Perkins.
4 green tomatoes
2 T water
2 cups all purpose flour
1 cup cornmeal
2 teaspoons creole seasoning
¼ teaspoon dried rosemary, crushed
¼ teaspoon dried thyme
1 ¼ cup panko Japanese bread crumbs
freshly cracked black pepper and sea salt, to taste
neutral cooking oil like grapeseed oil
With a sharp knife, slice the stem and blossom end of tomatoes and discard. Slice remaining tomato in 1/3″ slices. Place them in a single layer on a paper towel-lined plate or sheet pan, sprinkle each slice with salt and set aside for 10 minutes.
Whisk whole eggs, cracked, with 2 tablespoons tepid water in a bowl large enough to accommodate one flat slice.
Combine flour, cornmeal, creole seasoning, rosemary and thyme in a second bowl and in a third bowl, the panko crumbs (you’ll need a little room to bread them well on each side).
Pat dry tomato slices. Transfer one by one to 1) corn flour bowl, coating each side; 2) submerge in egg wash, bathing each side; 3) press into the surface of the panko on each side.
In a heavy dutch oven or deep skillet, heat about ½ inch cooking oil over medium high heat until the surface shimmers. Transfer prepared tomato slices to pot or pan, one at a time, in a single layer. Monitor oil closely and adjust heat to maintain a rolling simmer. Fry, occasionally loosening underneath with a spatula as necessary. When golden, transfer to opposite side. Fry until golden, remove to drain on a paper towel-lined plate. Season with salt and pepper to taste.
Serve with Stellar Gourmet’s wildly popular Roasted Poblano Ranch and lemon wedges. Photos by Maggie Perkins