Panko-crusted fried green tomatoes
Canola oil, as needed for deep-frying
2 medium green tomatoes
5/8 cup (100 grams) cornmeal
1/3 cup (25 grams) panko breadcrumbs
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup cultured buttermilk
1/4 cup (2 eggs) blended whole eggs
Salt, to taste
Bring a medium pot of water to a boil. Fill a bowl with ice water.
In a tall pot or saucepan, pour at least 2 inches of oil. The pot must be no more than half full. Set the pan over medium-high and heat the oil to 390 F (200 C).
Use a paring knife to cut the core out of each tomato.
Once the water is boiling, add the tomatoes and blanch for 1 minute. Use a slotted spoon to transfer the tomatoes to the ice water. When cool enough to handle, remove the tomatoes and peel away the skins. Cut each tomato into slices 1/4 inch thick.
In a wide, shallow bowl mix together the cornmeal, panko, black pepper and cayenne. In a second wide, shallow bowl, whisk together the buttermilk and eggs.
Dredge the tomato slices first through the buttermilk mixture, then the panko mixture to thoroughly coat them.
When the oil has reached 390 F, working in batches of 3 slices, carefully fry the tomatoes for 2 minutes, or until golden brown. Use a slotted spoon to transfer the tomatoes to a paper towel-lined plate and season with salt.
Start to finish: 20 minutes
Servings: 4 sides
Nutrition information per serving: 290 calories; 150 calories from fat (52 percent of total calories); 17 g fat (2 g saturated; 0 g trans fats); 90 mg cholesterol; 27 g carbohydrate; 3 g fiber; 5 g sugar; 7 g protein; 320 mg sodium.