Green Zebra tomatoes and fried green tomatoes are all a first for me. Unfortunately, I was too eager to cook them up before I could snap a portrait of the Green Zebra tomato to show you its beauty.
It’s vibrant green skin is vertically striped all around with a slight yellow hue. It’s perfectly taut, citrusy, and sweet.
The film title Fried Green Tomatoes popped in my mind straight away when I hovered over my little lovelies on the kitchen top. So there you have it…
Fried Green Tomatoes
INGREDIENTS//Yields 12-15 pieces
• 3 green tomatoes or Green Zebra Tomatoes, sliced 1/2 inch (approx. 1.3 cm) thick
• 1/2 cup (60 grams) corn starch
• 1 egg, whisked
• Half tablespoon crème fraîche (I didn’t have buttermilk but it is widely used in this recipe)
• 2 cups (100 grams) panko bread crumbs
• 1 tablespoon of mixed herbs and spices, your preference (I used cumin, paprika, oregano, salt and pepper)
• 125 grams greek yogurt (an individual container serving size)
• Half clove garlic
• 5 sprigs of parsley
• 1 lemon wedge
• Salt, adjust accordingly
Mix the herbs with the corn starch in a bowl.
Add the crème fraîche to the egg and whisk in a separate bowl.
Add salt and pepper to the panko breadcrumb in another bowl.
Lay out the three bowls in the order you will use them: corn starch, egg, panko.
In a small blender or mixer combine all the ingredients and whizz it up.
Pour it into a small bowl, add salt to adjust accordingly.
Pour some vegetable oil in a large skilet about a half inch deep.
Heat the oil over medium-high heat.
After the oil is heated start your tomatoes by going down the assembly line: dredge it in the corn starch, then dip it into the egg mix, and then completely coat with the panko, and place it gently in the heated oil.
Continue until the pan is almost full making sure not to overcrowd the tomatoes.
Fry each side until golden brown. Take it out and lay it on a wire rack or napkins to drain some of the oil.
Serve with the dip.