from Chef/Owner Jason Scholz of Stella’s Southern Bistro in Simpsonville, South Carolina
Oil for frying
1½ cups all-purpose flour
¾ tablespoon kosher salt
½ tablespoon black pepper
3 large eggs
3 tablespoons buttermilk
3 cup all-purpose flour
2 tablespoons Cajun seasoning
2 tablespoons kosher salt
½ teaspoon crushed red pepper
½ teaspoon black pepper
4 baseball-sized green tomatoes, cored, sliced ¼ inch thick (about 24 slices total)
Preheat oil in a deep fryer to 350 degrees.
Mix flour with salt and pepper to create seasoned flour and whisk together eggs and buttermilk to make egg wash.
To make panko breading mixture, mix panko with remaining ingredients except tomatoes in a food processor until crumbly (do not over mix).
Wearing gloves to make the affair less messy, place 3 or 4 slices of tomato at a time in the seasoned flour (coating each side evenly), then the egg wash, then the panko mixture, making sure the mixture thoroughly coats each tomato slice.
Repeat until all tomato slices are breaded.
Place several paper towels on a plate.
Fry 4 or 5 tomato slices at a time for about 2 minutes, remove from fryer, and place on paper towels to drain. Repeat until all slices are fried.
Serve with pickled okra, pimiento cheese, and shaved country ham or use in place of tomato on a BLT. They are also delicious sliced in half and served topped with a dollop of Lowcountry crab dip.