Fried Green Tomatoes with Cayenne Buttermilk Ranch Dressing

1. 1

   Core the tomatoes and cut off the ends.

2. 2

   Slice them into 1/4-inch rounds, and dry between several layers of paper towels to get rid of the excess moisture.

3. 3

   Sprinkle lightly with Creole Seasoning on both sides.

4. 4

   Whisk together the eggs and a pinch of black pepper in a shallow bowl.

5. 5

   In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper, and the remaining 2 teaspoons black pepper.

6. 6

   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.

7. 7

   Lift the coated pieces onto a rack set over a baking sheet.

8. 8

   Pop them in the fridge for half an hour to set the crumbs.

9. 9

   Grab a heavy 12-inch skillet and heat the oil over medium heat.

10. 10

    When the oil is hot, slide in a few tomatoes without crowding the pan.

11. 11

    They should sizzle and bubble around the edges.

12. 12

    Cook for 2 to 3 minutes on each side, til brown.

13. 13

    Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.

14. 14

    Drain the fried tomato slices on paper towels.

15. 15

    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.

* Per serving · 4 servings · Values may vary.