Fried Green Tomatoes Recipe
buttermilk-panko crust | tomato bruschetta | basil aioli | balsamic gastrique
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Ingredients
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Fried Green Tomatoes
Tomato Bruschetta
Basil Aioli
Balsamic Gastrique
Method
Fried Green Tomatoes
- 1
Prepare Tomatoes
Slice the green tomatoes into 1/4-inch thick slices. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture.
- 2
Breading Station
Set up a breading station with three bowls: one with flour, one with buttermilk, and one with panko mixed with salt and pepper.
- 3
Bread the Tomatoes
Dredge each tomato slice in flour, dip into buttermilk, and then coat with panko breadcrumbs.
- 4
Fry Tomatoes
Heat vegetable oil in a large skillet over medium-high heat. Fry the tomatoes in batches until golden brown, about 3-4 minutes per side.
- 5
Drain and Keep Warm
Drain on paper towels and keep warm until serving.
Tomato Bruschetta
- 6
- 7
Let Sit
Let the mixture sit for at least 10 minutes to allow the flavors to meld.
Basil Aioli
- 8
Make Aioli
In a food processor, combine mayonnaise, fresh basil, garlic, lemon juice, and salt. Blend until smooth.
Balsamic Gastrique
- 9
Make Gastrique
In a small saucepan, combine balsamic vinegar and sugar. Simmer over medium heat until reduced by half and syrupy, about 10 minutes.
