A Southwestern take in a classic southern dish! Topped with a roasted corn and nopales relish, this appetizer will have you thinking about the desert in no time!
fried green tomatoes
4medium green tomatoessliced into 4 slices each
Flour for breading
1cuppanko bread crumbspulsed in food processor until fine crumb
3eggs and a splash of milkfor egg wash
1ear cornroasted and kernels removed from cob
1nopalesroasted and thorns removed, smalled diced
4small sweet peppersroasted and skins removed, small diced
2tbsppickled mustard seeds
Prepare relish items as instructed and mix together in a small mixing bowl. Set aside until tomatoes are ready.
In a large skillet, cast iron preferable, bring frying oil to 350 degrees. Fill the pan about halfway with oil, allowing for expansion of oil when tomatoes are dropped in.
Set up a breading station for the tomatoes. In a shallow pan, combine flour and seasonings together. In another shallow pan, mix together eggs and milk. In the last pan, place the fine panko crumbs and even out in a single layer.
Take the tomato slices and completely cover with the spiced flour. Shake off excess and dip into the egg wash. Remove from the egg wash and cover, evenly with fine panko.
Fry tomatoes in the hot oil until tomatoes are golden brown, flipping over halfway through. About 5 minutes total. Remove tomatoes from the oil and season with salt. Allow tomatoes to drain excess oil on a paper towel lined plate.
Serve immediately and garnish with relish and cilantro leaves.