Hot Off The Skillet

Kuzzo’s Chicken and Waffles chef Bill Bowles serves up Southern-style fried green tomatoes



Published:

Photographs by Joe Vaughn

Bill Bowles, executive chef at Kuzzo’s Chicken and Waffles in Detroit, wasn’t born in the south but his father is from Mississippi, and he inherited a love for Southern cooking. “Fried green tomatoes take me back to the old school Southern way of cooking,” he says. “This is a dish my wife and daughter love. There is nothing more comforting on a hot day than fresh, tangy, and juicy on the inside and crusty on the outside fried green tomatoes eaten fresh off a cast-iron skillet.” — Molly Abraham

 

Fried Green Tomatoes (Serves 4)

Ingredients

¼ cup salt/pepper mixture
4 slightly ripened green tomatoes, 
cut into slices
½ cup panko crumbs
½ cup yellow cornmeal
Beaten egg whites from four to five eggs
½ cup flour
1 cup olive oil
3 tablespoons bacon grease (optional) 
Field greens, julienned red peppers, and balsamic vinaigrette for garnish

 

Directions

Sprinkle the salt/pepper mixture on tomatoes and allow to sit for 10 minutes. Mix the panko crumbs and cornmeal. Dredge tomatoes in the egg whites, then the flour, back to the egg whites, and finally to the panko crumbs and cornmeal. Heat olive oil and bacon grease, if using, to around 360 F in a medium cast-iron skillet. Cook tomatoes for 4 minutes on each side. The oil should be fairly shallow; don’t cover the tomatoes with grease. Salt lightly while draining on a rack. Place on bed of field greens and red peppers and drizzle a little balsamic vinaigrette on top.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

A Zen Monk on Her Vegetarian Diet

Myungju Hillary talks spirituality, a plant-based diet, and more

These Businesses Are Planting Purpose in Metro Detroit — Through Food

Hour Detroit’s food issue explores sustainable restaurants, organizations, and more

3 Eateries that Focus on People, Profit, and the Planet

These triple bottom line businesses are part of Detroit’s FoodLab organization

A Prime + Proper Progress Report

The Detroit steakhouse is on its way to becoming one of downtown’s destination dining spots

Exploring the Art of Over-the-Top Cocktails

We gave five of metro Detroit’s top bartenders full creative freedom to craft their most avant-garde concoctions. What we got exceeded our highest expectations
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Review: Testa Barra Wows with Contemporary Dishes
    The Macomb Township restaurant serves Italian fare that is on par with the surging Detroit food...
  2. Michigan-Made, Mother Nature-Approved Tools for Your Kitchen
    Ditch disposables and opt for reusable products
  3. A Deeper Look into the Racial and Ethnic Tensions Dividing Metro Detroit
    From the city to the suburbs, existing segregation could be hindering the region’s progress
  4. Exploring Metro Detroit’s Tiki Trend
    Mutiny Bar and Lost River serve up island vacations with every drink
  5. 3 Eateries that Focus on People, Profit, and the Planet
    These triple bottom line businesses are part of Detroit’s FoodLab organization
  6. A Look at the Inexplicable Exclusion of Detroit Tigers’ Lou Whitaker from the Baseball Hall of Fame
    Writer Michael Betzhold investigates the Major League slip-up
  7. Q&A: Nancy Barr, Curator of Photography at the Detroit Institute of Arts
    Plus, information about the DIA’s upcoming exhibit, Lost & Found
  8. This Vegan Catering Company Celebrates the ‘Natural Beauty of Food’
    Plus, tips on how to create your own photo-worthy grazing board
  9. Meet the Makers: Salt Textile Studios
    This textile maker wants her creations to be unique to ‘here’
  10. Your Guide to Environmentally Friendly Organizations in Metro Detroit
    These 10 local businesses are paving the way for a healthier and happier planet