Shaynefully Delicious Fried Green Tomatoes

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RICHMOND, Va –  Virginia This Morning Fan Favorite, Shayne Rogers, AKA Chef “Shon-YAY,” walked us through the steps on creating her version of southern Fried Green Tomatoes and she paired it with a smooth and creamy herbed ricotta cheese.

1c panko bread crumbs

1c cornbread stuffing mix

1 t cayenne pepper

3-4 large green tomatoes

Salt and pepper

1c buttermilk

1 egg

1c flour

Oil for frying and 1T butter

 

1 ½ c ricotta cheese

1 T fresh parsley, chopped

1 T fresh thyme

1 t fresh rosemary, chopped fine

1 t fresh cracked pepper

 

Hot sauce for garnish

 

Crush panko stuffing mix and cayenne in the food processor until it becomes fine crumbs.  Slice tomatoes about ¼ inch thick and season with salt and pepper.  Lay out dredging plates to easily coat the tomato slices, one flat dish with flour, another with the buttermilk and egg beaten together, and the last with the panko crumb mixture.  Coat tomato slices first with flour, then in the buttermilk and egg and finally the bread crumbs.  Really get a good solid coating on them.  Let the slices sit for about 5 minutes before frying. Preheat a cast iron skillet to med-high and fill with about a ¼ inch of vegetable oil and 1 T butter.  Add the coated tomato slices to oil and fry for about 2 minutes per side.  Set a timer if you need it.  Keep an eye on these, when you see the edges start to brown it is time to flip.

Remove these from the oil to a plate lined with paper towels to absorb the oil.  Mix together cheese and herbs.  You can dollop the cheese mixture on top of a tomato slice or create a tower with the cheese in between the slices.  Make hot sauce stripes over tomatoes and serve!