Fried Green Tomatoes

Dinosaur BBQ Recipe

Serves 4-6

For Tomatoes
4 green tomatoes
Creole seasoning
2 eggs
4 cups panko crumbs
4 teaspoons Kosher salt
1/2 teaspoon cayenne pepper
1/2 cup, vegetable oil (or more as needed)

For Dressing
1 1/4 cups mayonnaise
1 cup buttermilk
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/4 cup finely chopped chives
1 tablespoon lemon pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon kosher salt
freshly ground black pepper
1 teaspoon Creole seasoning

For tomatoes:  Core the tomatoes and cut off the ends. Slice them into 1/4 inch rounds, and dry between several layers of paper towels to get rid of the excess moisture. Sprinkle lightly with Creole Seasoning on both sides. Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper and the remaining 2 teaspoons black pepper. Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat them well on both sides and around the edges. Lift the coated pieces onto a rack set over a baking sheet. Pop them into the fridge for half an hour to set the crumbs.

Grab a heavy 12 inch skillet and heat the oil over medium heat. When the oil is hot, slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, til brown. Take them out of the plan, then add a bit more oil and get it hot before starting a second batch. Drain the fried tomato slices on paper towels. Arrange them around the outside edge of a plate, sprinkle them with some grated Pecorino Romano cheese, and set a bowl of Cayenne Buttermilk Ranch Dressing in the middle for dipping.

For Dressing: Whisk all the ingredients together into a bowl. Pour into a container with a lid, and store in the fridge till needed.