Makes about 12 slices.
3 small pie pans or shallow bowls
large cast iron skillet
large plate lined with paper towels
8 ounces (1 cup/226 g) Daisy light sour cream
1 chipotle pepper in adobo sauce, minced
2 medium to large green tomatoes, sliced 1/4-inch thick
1/4 cup (30 g) unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon chili powder
1 cup (240 ml) buttermilk (See Variations for a substitute.)
1/2 cup (27 g) panko
1 cup (240 ml) sunflower or canola oil
1. Stir together the sour cream and minced chipotle in a small bowl. Cover and refrigerate for at least 30 minutes.
2. Cut tomatoes into 1/4-inch-thick slices. Whisk together flour, salt, and chili powder in pie plate. Pour buttermilk into the second pie plate. Pour panko into the third pie plate.
3. Heat oil in the large cast iron skillet over medium heat. Meanwhile, dredge tomato slices in the flour mixture and shake off the excess. Dip into the buttermilk on both sides, then immediately dredge slices in panko.
4. Cook tomato slices in hot oil until brown and crispy, about 3 to 5 minutes per side. Drain thoroughly on the paper towels. Serve immediately with the chipotle sour cream. Best eaten within an hour.