1 cup all-purpose flour
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons Cajun or Creole seasoning (optional)
2 cups panko breadcrumbs
1 cup buttermilk
3 large unripe (green) tomatoes, sliced into 1/4-inch-thick slices
Nonstick cooking spray, for the tomatoes
Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.