Fried Green Tomatoes with Crème Fraiche Dressing
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
4 large green tomatoes
1⁄2 cup buttermilk
1⁄2 cup chickpea flour, seasoned
2 free-range eggs, beaten
1 clove garlic, crushed
1 cup panko crumbs
olive oil for cooking
Dressing
125 grams crème fraîche
1 clove garlic, crushed
10 basil leaves
1 tablespoon capers
2 tablespoons lemon juice
sea salt and freshly ground pepper
To serve
crisp, cooked bacon
2 baby cos lettuces
METHOD
Trim the ends off the tomatoes and cut in half through the equator.
Place the buttermilk, flour, beaten eggs with the crushed garlic and the panko crumbs in four separate dishes.
Heat 3 tablespoons of olive oil in a sauté pan. Dip the tomatoes first in buttermilk, then flour, then the eggs and finally panko crumbs. Cook for 2 minutes each side or until golden and crisp.
Dressing: Put the ingredients in a food processor and process until smooth. Season.
To serve: Cut each cos lettuce into quarters. Place two quarters on each serving plate and top with the bacon, two slices of tomato and a spoonful of dressing.
Panko crumbs: flaky crisp Japanese breadcrumbs, available from Asian supermarkets.
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