Fried Green Tomatoes with Crème Fraîche Drizzle
|All purpose flour||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Eggs||2 Large, beaten|
|Bread crumbs||1⁄3 Cup (5.33 tbs) (plain dry)|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs) (freshly grated)|
|Green tomatoes||1 Pound, sliced 1/2 inch thick|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Creme fraiche||1⁄2 Cup (8 tbs) (with chopped chives for serving)|
In a medium bowl, season the flour with salt and pepper. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl. Dredge the tomato slices in the flour/cornmeal/bread crumbs/white pepper mixture, then coat them in the egg, letting any excess drip back into the bowl. Coat in the bread crumbs, pressing to help them adhere.
In a large nonstick skillet, heat the olive oil until shimmering. Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes. Transfer the tomato slices to paper towel—lined plates. Sprinkle with salt and serve immediately with Crème fraîche drizzle and a basil sprig, nice with a few of the basil flowers and tender leaves.
Variations: Instead of white pepper use Old Bay Seasoning.