BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSFRIED GREEN TOMATOES
Ingredients:
2 cups Panko bread crumbs
2 tsp sea salt
1 tsp black pepper
1 tsp coriander
½ tsp cayenne
2 cups buttermilk
4 ea green tomatoes, sliced ½”
Method:
As needed salted butter and vegetable oil to fry Method: set up a breading station by combining panko and seasonings in a container appropriate to hold panko and tomatoes; place buttermilk in breading pan next to panko mixture; place a slice of tomato in panko with left hand and cover completely and evenly with meal – remove with left hand and dust off completely; place in buttermilk and coat well using right hand –remove and allow to drip over pan, using right hand; place back in panko to double coat tomato; remove to parchment lined pan and refrigerate a minimum of 30 minutes before cooking.
Place butter and oil in large sauté pan and bring to “brown butter stage”; add tomatoes and cook through, browning on both sides; remove to paper towels to drain; serve immediately – adjusting salt as necessary.
TO RECIPESprintable page