What I can't get across to you is the incredible smell of these green tomatoes plucked fresh from my father's garden at twilight on a summer evening. My father planted his garden over 20 years ago to grow fresh fragrant herbs, spicy chili peppers, crunchy cukes, Asian eggplants, bitter melon, and an assortment of items that I only know the name of in Vietnamese. Today, these tomatoes will make a simple and beautiful dish of fried green tomatoes.
Get your mise en place set up for dredging with flour, egg, and a mixture of Italian bread crumbs and panko. Dredge 1/4 inch slices of fresh green tomatoes in flour, egg, then crumbs.
Pan fry tomatoes in hot olive oil on medium high for about 4-5 minutes on each side, or until golden brown and crispy. Season with salt and pepper.
DO: Sprinkle a few drops of water in the hot oil. If it sizzles then it's ready for frying.
When finished line on a paper towel to soak up excess oil.
Fried green tomatoes with pancetta, grass fed ribeye au poivre with roquefort sauce and maitake mushrooms.
1 comment:
this looks amazing!
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