It’s Not the Whistlestop Cafe But…

This Yankee decided to try her hand at making some fried green tomatoes last week.  I’d seen them on menus around town and still recall the dish I had at the Court of Two Sisters in NoLA many years ago (they were THAT good!)  While perusing the farmers’ market with a friend, I decided to pick some up and see what I could muster in my own tiny kitchen.

True to form, I went online and found various recipes…then decided to do my own variation after letting them “ripen” for about a week and a half.  I’d been told that they’d work best when they were just starting to take on a pink hue;  they weren’t starting to pink but I was tired of waiting and forged ahead anyway – and ended up pretty pleased with the result.  While I know for sure there is something to be said for frying, I decided to bake them instead for a little bit lighter (and healthier) recipe.  

After preheating the oven to 400 degrees, I sliced my green tomatoes.

After preheating the oven to 400 degrees, I sliced my green tomatoes.

Next, I mixed up the breading.  I chose to use panko, because I prefer it, and mixed in some garlic salt and some paprika.

Next, I mixed up the breading. I chose to use panko, because I prefer it, and mixed in some garlic salt and some paprika.

photo 2

First, I dredged the tomatoes in flour, then buttermilk and finally the breadcrumb mixture. The process was a bit slow to ensure they were well covered and ready to bake.

photo 4

I prefer to use a baking stone whenever possible and did so with these; about 10 – 12 minutes on each side. I’d recommend turning the broiler on for a minute or two if you want the breadcrumbs to brown a bit more.

Within 30 minutes, the finished product was plated and ready for dinner!  Delish.

Within 30 minutes, the finished product was plated and ready for dinner! Delish.

 

 

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