Local Flavor with Scott Joseph: Slice up a serving of Fried Green Tomatoes from Dharma Southern Kitchen

The Fried Green Tomatoes recipe from Dharma Southern Kitchen can be enjoyed in a sandwich or as an appetizer. (DHARMA SOUTHERN KITCHEN)

Dharma Southern Kitchen is a vegan restaurant in the Milk District’s Market on South that opened in 2015. Chef/Owner Shaun Noonan shares his recipe for Fried Green Tomatoes, which uses a cornstarch slurry in place of the usual egg wash.

Noonan says there are two keys to this dish: finding truly green tomatoes and slicing them no thinner than 1/2 inch. Otherwise, he says, you’ll end up with mush.

The finished tomatoes may be used in a sandwich, as shown in the photo, or eaten with a knife and fork as an appetizer.

FRIED GREEN TOMATOES FROM DHARMA SOUTHERN KITCHEN

Makes: 4 servings
1 part cornstarch
7 parts water
4 green tomatoes
Kosher salt
Fresh cracked black pepper
4 cups all-purpose flour
4 cups panko crumbs
Peanut oil for frying
For the horseradish sauce:
Small jar of vegan mayo
1 bottle of white wine
Small jar of horseradish, drained
Parsley, chopped

1. Mix 1 part cornstarch and 7 parts water in a pot to temper the cornstarch for the slurry.
2. Heat the mixture to a simmer on the stovetop and bring it to a simmer to activate the cornstarch.
3. Allow the slurry to cool to room temperature. The final slurry should have a consistency similar to whisked eggs. If it’s too thick, whisk in some water to achieve that consistency.
4. Slice the green tomatoes into 1/2-inch slices (each tomato should yield three slices) and lay them on a cutting board.
5. Season the tomato slices with salt and pepper.
6. Season flour with salt and pepper.
7. Create a 3-stage breading station with 1 station each for seasoned flour, cornstarch slurry and panko.
8. Run green tomato slices individually through the 3 stages of the breading station, beginning with the seasoned flour.
9. Shake off excess flour as each slice is dipped into the slurry.
10. Allow excess slurry to drip off before each slice enters the panko.
11. Press the panko firmly into both sides of the breaded green tomato to make sure it completely coats each slice.
12. Rest the breaded slices.
13. Heat peanut oil to 365 degrees in a medium pot; there should be enough oil for deep frying.
14. Drop in 2 breaded tomato slices at a time and fry until golden brown. Remove from oil and place on paper towels.
15. Season with salt and pepper.
16. Whisk together 2 parts vegan mayo, 1 part white wine, 1 part drained horseradish, and salt and pepper.
17. Drizzle horseradish sauce over the green tomatoes as much as you want. Garnish with chopped parsley. Use the remaining sauce as a dip.
18. Pour a glass of the remaining white wine and enjoy it with your fried green tomatoes.

(Recipe from Chef/Owner Shawn Noonan of Dharma Southern Kitchen.)
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