Baked green tomatoes in breadcrumbs

Ingredients:

Tomatoes

• 1 cup premium flour
• 1.5 tsp fine sea salt
• 1.5 teaspoons Cajun or Creole seasoning
• 2 cups panko breadcrumbs
• 1 cup of sour milk or kefir
• 3 large unripe (green) tomatoes, sliced ​​into 0.5cm thick rounds.

Cajun aioli

• 1 clove garlic, minced
• 1 large egg yolk (pasteurized)
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1/4 cup neutral vegetable oil
• 0.5 tsp. Cajun seasoning

Preparation:

1. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
2. Prepare the breading mixtures, these layers make up the breadingIn a large flat bowl or pie dish, combine flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Cajun seasoningPlace the breadcrumbs in the second pie dish and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into the third pie dish.
3. Dredge the tomatoes in flour with spices and dip them in the fermented milk liquid that binds the breadcrumbs.Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then dip them in the sour milk, and finally, roll them in breadcrumbs, pressing down to coat completely. Place the pieces on lined baking sheets, spacing them about 2.5 cm apart. Lightly spray the tops with cooking spray.
4. Bake for about 15 minutes, then turn the tomatoes over, spray lightly with cooking spray, rotate the baking sheets, and bake until golden brown, another 15 minutes.
5. Serve green tomatoes as an appetizer with garlic aioli.
   
   
   Fried green tomatoes are an American dish enjoyed during the harvest season, when late tomatoes—those picked before they're fully ripe—are ripening on the vine. Unripe green tomatoes have a tart, grassy flavor and a firm texture, making them well-suited for frying.
6. Cajun Garlic AioliMeanwhile, sprinkle the minced garlic with salt and, using the back of a knife, mash it into a paste. Place the garlic and egg yolk in a stainless steel bowl along with the lemon juice and Dijon mustard; whisk until smooth. Combine the oils in a container with a liquid spout. Whisking constantly, slowly add the oil in a steady stream. Add the Cajun seasoning and season with salt to taste.