Key Ingredients:
Green Tomatoes are firm unripened and should be firm to the touch. Should smell like the tomatoe vine that is picked from. They are great for frying because they hold up well when firm.
Buttermilk is tangy and is the milky fat that comes off the butter when made from heavy whipped cream.
is great used in dressings,cakes,muffins and for marinading fried chicken and fried green tomatoes.
spices are always a great addition to any dish but cajun and paprika add alot good smokey and cajun flavor to this dish.
cornmeal is a course flour ground from maize. Cornmeal is a southern staple and is used in baked goods cooking, coating and frying.
will add a great exture to this dish.
This is one of my new favorite southern dishes. Although I am not southern by any means and do not claim to know the traditions behind Fried Green Tomatoes. I do know they are simple and deliscious! And the fresher the ingredient the better the dish!
Spicy Chipoltle sauce
1/2c. mayo
1/2c.sourcream
2 tbsp. Guy’s Chipoltle sauce
1 tsp. honey
1/2tsp.paprika
Salt & pepper to taste
1 Grated garlic clove
Add the mayo and sour cream, grated garlic clove honey, paprika, salt and pepper to taste. Don’t forget to add Guy’s Chipotle sauce! So good. But if you want instead to add ½ chipotle pepper finely chopped. Mix well and taste, always! To see if the flavors are good.
note: make this dish as spicy as you want, this is just the amount of spice I would use.
Fried Green Tomatoes with spicy chipoltle sauce
Prep time: 15 min.
Cook time: around 3 minutes per side
Total cook time: 30 minutes
This serves 2 per person
(although we could be easily tempted for a lot more….)
Ingredients
Olive oil or avocado oil for frying
2 ripe green tomatoes
1/2c cornmeal
1/2c. flour
1/2c. panko
1/2c. grated parm cheese
1 grated garlic clove
1c. buttermilk
1tsp. “slap ya mama” Cajun seasoning
1 tsp. smoked paprika
Salt & pepper to taste
Directions
Set up a dredging station; 1 tray with the mixture of the dry ingredients. which is flour, cornmeal, panko, parm cheese, and ½ tsp. of each of the spices. Save the other half a tsp. for the dry mix. Spices.
In a medium flat dish add buttermilk (egg is optional). Along with the rest of the spices and grated garlic clove. Whisk together. Slice the tomatoes into ½ inch thick slices and put the ends away for some Salsa Verde. (waste not)!
Allow the sliced tomatoes to soak in that buttermilk mixture. ½ hour to an hour. I know buttermilk is a great tenderizer. Adds a great tangy flavor to the tomatoes.
When the tomatoes slices are ready to come out of the buttermilk, dip them into the dry mixture. make sure both sides are covered well with the dry coating. Set them aside onto a tray ready for the fry.
I like to keep it a little bit healthier and use olive or avocado oil. I usually fry my tomatoes in a fry pan with deep sides or a cast iron pan.
the oil should be hot enough by dropping a little flour into it, the oil should sizzle its good to go!
if you are using a deep fryer, 350 degrees should be a good temperature for the tomatoes.
Fry those beautiful tomatoes up around 2-3 minutes each side in the frypan until brown.
Set them onto a paper towel and set aside until frying is complete.
I like to serve mine with my spicy chipotle sauce.