Thank you Michael Ruhlman for reminding me how delicious fried green tomatoes are…
And yes, green zebra tomatoes really do come from real green zebras.
They are expensive and difficult to find on the East coast. Only Whole Foods seems to carry them in NYC. However, on the Black Market, commonly called ‘Farmer’s Market’ (bring cash), you may be able to find these emerald beauties at reasonable prices.
Green zebra tomatoes are great for frying. They are firm and hold up when breaded in panko crumbs and fried over high heat. And I love their tart flavor especially with a generous pinch of fleur de sel and a basil leaf or two.
Related recipes around the blogoshpere:
- 2 firm green zebra tomatoes the same size, sliced 1/2" thick
- 2 red tomatoes the same size as the green zebras, sliced 1/2" thick
- 4 fresh eggs (fresh eggs retain their shape better)
- 1 cup Panko bread crumbs (Japanese bread crumbs)
- 1/2 cup flour Grape seed oil for frying (or Canola)
- Salt, freshly ground pepper, fleur de sel
- White wine vinegar to poach eggs (or colorless vinegar)
Heat 4"'s of water in a large sauce pot on medium-high heat to simmer. Add a big splash of white wine vinegar. Crack two eggs into separate small cups. Slide into simmering water. Cook until the whites are set and yolks are still runny, about 11/2 - 2 minutes. Transfer eggs with a slotted spoon to a plate lined with a clean dish towel.
If serving later transfer eggs to an ice bath and keep in refrigerator up to 24 hours. They can be reheated in a warm oven or warm water. Season green tomato slices with salt and pepper on both sides. In 3 separate bowls add Panko bread crumbs, flour, and 2 whisked eggs.
Dip green tomato slices in flour and dust off excess. Next dip in egg wash and last in panko crumbs. Set aside. In a medium non-stick skillet heat 3 T's of grape seed oil on medium high heat. When oil is hot and shimmers add tomato slices. Fry on both sides until golden brown. Transfer to a plate lined with a paper towel. Layer green tomatoes with basil and red tomatoes seasoning each slice with fleur de sel.
Add poached egg on top and finish with little more fleur de sel and cracked pepper.