Baked Green Tomatoes (Creole)

Fried green tomatoes are a Southern delicacy. In fact, they're so well known they appear in the title of a well-known book. Add this recipe to your repertoire for a no-fail crowd pleaser that will be a winner with friends and family no matter what the occasion. You'll want to fry these until they're golden brown and crispy.

4 large green tomatoes
2 tsp. sea salt
1 tsp. black pepper, freshly ground
vegetable cooking spray
parchment paper
1½ cups buttermilk
2 cups Japanese breadcrumbs (panko)
1 Tbsp. Creole seasoning
1 tsp. paprika
1 cup all-purpose flour, unbleached
Bread and Butter Pickle Rémoulade

Preheat oven to 400°F. Place a wire rack coated with cooking spray in a parchment paper-lined 15x10" jelly-roll pan.

Cut tomatoes into ¼" thick slices. Sprinkle both sides of tomatoes evenly with 2 tsp. salt and 1 tsp. pepper.

Pour buttermilk into a shallow dish or pie plate. Stir together panko, Creole seasoning, and paprika in another shallow dish or pie plate.

Dredge tomatoes in flour. Dip tomatoes in buttermilk, and dredge in panko mixture. Lightly coat tomatoes on each side with cooking spray; arrange on wire rack.

Bake for 18-20 minutes or until golden brown, turning once after 10 minutes. Serve with Bread and Butter Pickle Rémoulade.

Makes 8 servings.