1tbspCayenne pepper or Cajun Spice (e.g. Slap Ya Mama)
1 tspGarlic Powder
2cupsVegetable Oil or Grapeseed Oil
Kosher Salt
Flakey Salt (optional)
Dippin' Sauce
1cupSour Cream
Hot Sauce (few dallops depending on your sice level)
1Lemon, zest
1Garlic Clove, grated
¼tspCayenne pepper or Cajun Spice (e.g. Slap Ya Mama)
Kosher salt, pinch
Instructions
Slice the green tomates to 1 ½ inch thick. Too thin would be difficult to fry without falling apart. Depending on the size of the tomatoes, you can get 4 thick slices.
Prepare the dipping station by adding all-purpose flour to a bowl with a generous pinch of salt (about ½ tbsp), ½ to 1 tbsp cajun spices (e.g. Slap Ya Mama), and 1 tbsp of garlic powder. Use less cajun spice if that level is too much. Cayenne can also be substitued if you don't have cajun spices on hand.
In another bowl, crack an egg, add the heavy cream, pinch of salt, and a few dollops of hot sauce, and wisk until are combined. Lastly, add panko breadcrumbs into another bowl. I like adding a small pinch of cajun spice again!
For assembling, dredge the tomato slice into the flour mixture on both sides. Then coat with the egg-cream mixture, return to the flour mixture, and then again in the egg mixture. Lastly, dip slice into the panko breadcrumb mixture until all sides are covered.
Place the covered tomatoes on a cooling rack with a baking sheet underneath to catch the bits. Once done, place them in the freezer for 10 minutes. This cooling process tightens the exterior for a phenomical fry up. While the tomatoes are in the freezer, pour the oil into a castiron or non-stick skillet under medium-low heat. Also, you can start making the dippin' sauce while the tomatoes are in the freezer! (instructions below)
Remove the tomatoes from the freezer, and carefully place about 4-5 spaced tomatoe slices in the heated oil. They will cook at a good speed as long as the oil continues to be cooked under medium-low heat. Using thongs, flip them over after 2-3 minutes. Because placed in the freezer, it won't stick to the pan!
Place the crispy tomatoes on the same cooing rack, and if you have some on hand, sprinkle some salt flakes.
Serve the fried tomatoes with the dippin' sauce.
NOTE: I love eating these tomatoes over a bed of arugula, along with some walnuts, shaved parmesan, and avocado slices. Dollup the dippin' sauce on top along with a little drizzle of olive oil. It's unbeliable!
Dippin' Sauce
In a medium bowl, add the sour cream, cajun spice, a few dollups of hot sauce, and a pinch of salt. Zest an entire lemon, and one clove of garlic. Mix untill all are combined. This is an easier way to make aioli sauce!