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Fried Green Tomatoes<\/p>\nFried Green Tomatoes<\/p>\n
<\/p>\n
4 medium, firm green tomatoes<\/p>\n
\u00bd cup shelled pistachios<\/p>\n
1 \u00bd cups panko bread crumbs<\/p>\n
2 tsp. garlic powder<\/p>\n
1 tsp. onion powder<\/p>\n
\u00bd tsp. cayenne<\/p>\n
\u00bd tsp. black pepper<\/p>\n
\u00bd tsp. salt<\/p>\n
\u00be cup buttermilk<\/p>\n
Canola or olive oil<\/p>\n
1 T. butter<\/p>\n
2 T. chopped herbs (I used chives, parsley & mint)<\/p>\n
1 cup low-moisture shredded mozzarella*<\/p>\n
<\/p>\n
Preheat the oven to 400\u00b0 F. Trim the ends off of the tomatoes, and cut into 1\/4 \u201c slices.\u00a0 In the food processor, pulse pistachios, until they are almost a coarse meal.\u00a0 Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb.\u00a0 Pour breading mixture into a bowl or baking dish. Pour buttermilk into a separate bowl.\u00a0 Dip tomato slices in the buttermilk and then dredge in the breading mixture.\u00a0 Pat the breading mixture on to create an even coat that sticks.\u00a0 Place on a rack on a baking sheet. Heat a \u00bd\u201c of oil with butter over medium-high heat in a Dutch oven or cast iron skillet.\u00a0 Fry tomatoes in batches for 1 to 2 minutes on each side.\u00a0 Place back on the rack over the baking sheet. In a bowl, combine chopped herbs and mozzarella.\u00a0 Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly.\u00a0 Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fried Green Tomatoes 4 medium, firm green tomatoes \u00bd cup shelled pistachios 1 \u00bd cups panko bread crumbs 2 tsp. garlic powder 1 tsp. onion powder \u00bd tsp. cayenne \u00bd tsp. black pepper \u00bd tsp. salt \u00be 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\u00b0 F. Trim the ends off of the tomatoes, and cut into 1\/4…<\/p>\n