6 hard green tomatoes (slice 1/4 inch thick)
Kosher Salt
Freshly ground black pepper
3/4 cup well-shaken buttermilk
Dash hot sauce
3/4 cup yellow cornmeal
1 1/2 cups Japanese panko bread crumbs
Vegetable oil, for frying
1 recipe Basil Mayonnaise
Serves 6
Season the tomatoes W/salt and pepper. Place flour on a plate.
Whisk together the buttermilk and hot sauce in a shallow bowl.
In a seperated bowl whisk together the cornmeal and panko bread crumbs.
One at a time, coat the tomatoe first in flour (shake off excess)
Dip in buttermilk, then in breadcrumbs mixtures.
Transfer the tomatoe to a baking sheet and repeat with remaining slices.
Preheat the oven to 200*F. Line a second baking sheet with paper towels.
Heat 3/4 inch of vegetable oil in a medium skillet to 350*F.
working in batches, fry the tomatoe slices until golden brown, (2 mins. per side)
Transfer the cooked tomatoes to the prepared baking sheet
and sprinkle with salt and pepper
Keep cooked tomatoes in the warm oven while you fry the remaining slices
serve the tomatoes warm with Basil Mayonnaise
Basil Mayonnaise
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Creole mustard
Kosher salt
Freshly ground black pepper
Makes about 1 1/4 cups
Mix the basil, mayonnaise, lemon juice and mustard in a bowl until smooth
season with salt and pepper
The Basil Mayonnaise can be made one day ahead. (cover and refrigerate)
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