Fried Green Tomatoes with Cayenne Buttermilk Ranch Dressing - green tomatoes

Method

• 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 in 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 pan, 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.