(With Red Pepper and Mushroom Ragu)
2-3 large green tomatoes sliced, approximately 5/16”
2 large Ziploc bags
2 cups flour
2 tbsp. Cajun seasoning
2 tsp. salt
2 tsp. course ground black pepper
3 cups panko bread crumbs
3 eggs beaten with 2 tbsp. water
1 ½ cups vegetable oil
3 tbsp. olive oil
1 red bell pepper, sliced thinly
1 medium onion, sliced thinly
2 cups sliced mushrooms
3 cloves minced garlic
2 tsp. Cajun seasoning
1 tsp. salt
1 tsp. Course ground black pepper
Place your flour and panko into separate Ziploc bags. Add the Cajun spice, salt, and pepper to the bag with the flour. Shake until the flour is blended well with the seasonings.
Take two to three pieces of the sliced green tomato and place in the flour bag. Seal and shake to coat evenly. Next, place the flour coated tomato into the egg wash and coat on both sides. Now, add the egg washed tomato slices into the panko bag and shake to coat. Repeat the process until all of the tomato slices are coated and ready to fry.
Add your vegetable oil to a large hot sauté pan. Allow the oil to heat to the point that you can see the surface beginning to ripple. Add 4-6 pieces of the coated tomato slices to the hot oil. Fry about 2 minutes and turn to fry the other side. The tomato slices are ready to remove when the achieve a golden color. Remove to paper towels to drain. Place the drained tomatoes on a cookie sheet and keep warm in the oven while you prepare the Ragu.
Basic Ragu Preparation
Using a medium sauté pan, heat over medium heat .When the pan is hot, add the olive oil and all of the vegetables. Cook until the vegetables relax and begin to give off liquid. Next add the Cajun seasoning and minced garlic. Continue to sauté for an additional two minutes. Remove from the heat and start the plating process.
Overlap 2-3 pieces of the tomato on an appetizer plate or dinner plate, if being served as the vegetable side. Place a generous portion of the Ragu on the tomato slices and garnish with fresh thyme.
Prep Time: 20 minutes
Cook Time: 10 minutes