Kosher Salt and Freshly Ground Black Pepper to taste
Vegetable Oil for frying
Red Pepper Jelly
Crumbled Goat Cheese
Fresh Basil, chiffonade for garnish
Slice tomatoes about ¼ of an inch thick. Place them in a colander and season with salt. Allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. Set up a dredging station: In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. In another small dish, combine the beaten egg with water or milk. In another small dish, combine the Panko bread crumbs with garlic powder. Dredge the tomatoes in the flour mixture, ensuring both sides and edges are evenly coated. Then dredge in the egg wash, followed by the bread crumbs. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking. Remove them from the oil and drain on paper towels. Place about 1 tablespoon of red pepper jelly on a serving plate and spread. Top with three fried green tomatoes per serving. Garnish with crumbled goat cheese and fresh basil.
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. She appears regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and has written as a guest blogger for Visit Savannah, Savannah Taste Experience and The Local Palate. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.
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