Fried Green Tomato Naoleon Recipe
Fried green tomato, crab ravigote, crispy pancetta
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Ingredients
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Fried Green Tomatoes
Crab Ravigote
Crispy Pancetta & Garnish
Method
Fried Green Tomatoes
- 1
Prepare Tomatoes
Trim the tomato stems and cut each large green tomato into 1/2-inch thick slices. You should get about 3–4 slices per tomato depending on size. Lay slices on a tray and season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit 5–10 minutes to draw out a little moisture.
- 2
Set up Breading Station
Place the flour in a shallow bowl. In a second bowl whisk together the eggs and buttermilk until smooth. In a third bowl combine the cornmeal and panko (if using) and season with a pinch of salt and pepper.
- 3
Bread the Slices
Dredge each tomato slice first in flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip back. Finally press into the cornmeal mixture ensuring an even coat. For best adhesion press the coating into the tomato briefly. Set breaded slices on a wire rack to rest while you heat oil.
- 4
Fry
Pour vegetable oil into a heavy skillet to a depth of roughly 1/4–1/2 inch (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately on contact. Fry the breaded tomato slices in batches (do not crowd) 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to prevent burning. Transfer to a paper towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) if desired.
Crab Ravigote
- 5
Make the Ravigote Base
In a medium bowl whisk together 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp white wine vinegar, 1 tsp Worcestershire sauce and 1 tsp hot sauce until emulsified.
- 6
Finish Ravigote
Fold in the chopped capers, finely diced cornichons, minced shallot, 2 tbsp chopped parsley and 1 tbsp chives. Gently fold in the lump crab meat being careful not to break large chunks. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste. Chill briefly (10–15 minutes) to let flavors meld but serve near room temperature.
Crispy Pancetta & Assembly
- 7
- 8
Plate the Napoleon
Place a small handful of microgreens or baby arugula in the center of each plate to anchor the stack. Place a warm fried green tomato slice on the greens, spoon a generous tablespoon of crab ravigote atop the tomato, then top with a second fried tomato. Repeat to create a 2–3 layer napolean (two tomato slices with crab between, optionally third on top). Garnish with crispy pancetta pieces scattered over and around the stack, a few extra chopped chives or parsley if desired, and a lemon wedge on the side.
- 9
Serve
Serve immediately while tomatoes are hot and crisp and ravigote is cool. Provide extra lemon wedges at the table. This starter is best eaten right away to preserve contrast of hot and cold elements.