Fried Green Tomatoes

 

4 medium, firm green tomatoes

½ cup shelled pistachios

1 ½ cups panko bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne

½ tsp. black pepper

½ tsp. salt

¾ cup buttermilk

Canola or olive oil

1 T. butter

2 T. chopped herbs (I used chives, parsley & mint)

1 cup low-moisture shredded mozzarella*

 

Preheat the oven to 400° F. Trim the ends off of the tomatoes, and cut into 1/4 “ slices.  In the food processor, pulse pistachios, until they are almost a coarse meal.  Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb.  Pour breading mixture into a bowl or baking dish. Pour buttermilk into a separate bowl.  Dip tomato slices in the buttermilk and then dredge in the breading mixture.  Pat the breading mixture on to create an even coat that sticks.  Place on a rack on a baking sheet. Heat a ½“ of oil with butter over medium-high heat in a Dutch oven or cast iron skillet.  Fry tomatoes in batches for 1 to 2 minutes on each side.  Place back on the rack over the baking sheet. In a bowl, combine chopped herbs and mozzarella.  Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly.  Serve immediately.