I absolutely love vine ripened tomatoes picked freshly from the garden! Garden tomatoes are a summer favorite and I grow several different varieties…slicing tomatoes for sandwiches…purple and black tomatoes for caprese salad…paste tomatoes for pasta sauce. Love it!
There are no ripe tomatoes in the garden yet, and for some reason, my patience is running thin. I decided, what the hell, I’ll enjoy some of the green tomatoes from my garden. These are absolutely delicious! The crunch of the panko breadcrumbs and the spiciness of the remoulade make these so wonderful they are sure to please even the most well versed fried green tomato connoisseur. Enjoy!
Panko Encrusted Fried Green Tomatoes with Spicy Remoulade
3 medium green tomatoes (about 1 lb.)
1/2 tsp. salt
1/2 tsp. pepper
1 c. cornmeal
1 tsp. creole seasoning
1 c. Japanese panko breadcrumbs
4 egg whites
3 Tbsp. olive oil
Slice tomatoes 1/4″ thick. Sprinkle with the salt and pepper and let rest 10 minutes.
Mix the cornmeal with the creole seasoning and place in a shallow dish. Place the panko breadcrumbs in another shallow dish. Whisk egg whites in a medium bowl until foamy.
Dredge tomato slices one at a time in cornmeal and shake off any excess. Dip in egg whites and then dredge in panko breadcrumbs mixture.
Heat half of the olive oil in a large nonstick skillet over medium heat until hot. Fry tomato slices in hot oil over medium heat 3-4 minutes per side or until golden brown. Season with salt to taste and serve immediately with spicy remoulade.
1 c. mayonnaise
2 Tbsp. chopped red onion
1 chopped garlic clove
2 Tbsp. chopped fresh parsley
1-2 Tbsp. Asian Sriracha hot chili sauce (add more or less according to taste)
Add all ingredients to the small bowl of a food processor and puree until smooth. Alternatively, chop all veggies very fine and mix well by hand in a bowl. Makes 1 ¼ cups..