A traditionally southern dish that can be universally loved - grab some green zebras on you next pick up and try out this classic favorite.
Feeling adventurous? Try the basil mayonnaise below as an accompaniment.
6 hard green tomatoes, sliced 1/4 inch thick
salt and Ground black pepper to taste
3/4 cup all-purpose flour
3/4 cup well-shaken buttermilk
Dash hot sauce
3/4 cup yellow cornmeal
1 1/2 cups bread crumbs
Vegetable oil, for frying
1 recipe Basil Mayonnaise (recipe follows)
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon mustard
Freshly ground black pepper
1. Season the tomatoes with salt and pepper.
2. Place the flour on a plate and in separate bowl, whisk together the buttermilk and hot sauce
3. In a third dish, whisk together the cornmeal and panko bread crumbs
4. Preheat the oven to 200°F. Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal— bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
5. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F.
6. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to a paper towel lined baking sheet or oven proof plate, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.