Archive | Appetizer RSS feed for this section

Spicy Fried Green Tomatoes

6 Sep
Tomate Zebra grün-gelb gescheckt

Image via Wikipedia

Today, I experienced two VERY important firsts: I filmed myself cooking and uploaded a video to YouTube AND I made Fried Green Tomatoes.   I’m not sure which I’m more impressed with, but I’ve been feeling rather great about myself all day. (Hence the late post!)

This recipe is an adaptation of several I read on various websites, adjusted to suit my particular tastes. This time of year there is an abundance of too-young, late season fruit on every table at your local farmers markets. I suggest grabbing a few Green Tomatoes, and giving this dish a whirl. Adjusted to suit your particular taste of course.

This is a really simple recipe and took about 20 mins start to finish (cooking time included).  I made a simple sriracha remoulade (you can read all about my fascination with Sriracha here) by mixing 1/4 cup mayo, 2-3 tbls Sriracha and the juice of 1/2 a lemon.  At the end of this post you can check out my YouTube premier and let me know what you think!

What you will need:

Oil for frying (Peanut or Canola suggested)
2 medium/ 3 small Green tomatoes, 1/4'' - 3/8'' Slices
1/2 Cup Breadcrumbs or Cornmeal
1/2 Cup flour (Divided)
1/4 Teaspoon Cayenne Pepper (More or less to taste)
1 Teaspoon Garlic Powder
2 Tablespoons Grated Parmesan
1 Large Egg
1/2 Cup Buttermilk
Salt and Pepper to taste

1) In a small bowl whisk together the buttermilk and egg. Season with salt and pepper. Set aside.

2) Combine 1/4 cup of the flour with the cayenne pepper. Combine the remaining flour with the breadcrumbs, garlic powder, parmesan, salt and pepper.

3) Set up a dredging station. First stop: Flour- Cayenne mixture, Second stop:  Buttermilk-Egg mixture, Third  stop: Breadcrumb mixture. I use plastic baggies for the dry and a bowl for the wet.

The coating isn't heavy and they fry up light and crisp.

4) Heat about 1/2 inch of oil in a fry pan to shimmering (about 350-375 degrees). Fry the tomatoes in batches of 2-4 depending on size, until golden brown and delicious. This should take approximately 8-10 mins flipping once about 4 mins through. When you can smell the nuttiness of the parmesan, you’re just about there.

All at once crunchy/spicy/nutty/creamy... everything you want in a snack.

5) Drain excess oil on a rack over paper towels, or better yet a brown paper bag.

These don't last long

Drumroll please……. Ladies and Gentlemen, My YouTube Debut: