Sunday, September 23, 2018

IZETTA'S FRIED GREEN TOMATOES

If you have green tomatoes still in your vegetable garden, here is a perfect way to serve them. My mother made these and she also fried ripe tomatoes for breakfast.



6 medium green tomatoes
1 t sea salt
4 slices of applewood smoked bacon, cut into small pieces
½ cup avocado oil
½ cup all-purpose flour
Sea salt & fine ground black pepper
1 ½ cups corn flour
½ cup panko bread crumbs
1 T garlic powder
1 t smoked paprika
Pinch of cayenne pepper
Pepper to taste

2 eggs                                     
½ cup buttermilk
2 T sugar
2 dashes Crystal or Louisiana hot sauce

Cut each tomato into even size ¼-inch slices, about 3 to 4 slices per tomato.
Lay the tomatoes on a wire rack with paper towels beneath
Sprinkle with sea salt and allow to sit for salt to pull water out of the tomatoes, approximately 30 minutes. 

Remove paper towels beneath rack and blot tomatoes dry.

In a large cast iron skillet, cook bacon until crisp. 
Remove with a slotted spoon onto a plate lined with paper towels. 
Discard all but 2 tablespoons of the bacon grease.

In a shallow bowl, add the flour and season to taste with salt and pepper.
In a second shallow bowl, whisk together the eggs, buttermilk, sugar, and hot sauce.
In a third shallow bowl, combine the corn flour, panko, garlic powder, paprika, cayenne, and pepper. 
Dip the tomatoes in the flour mixture, then into the buttermilk mixture, and finally dredge them in the corn flour mixture, coating both sides well.

Heat the oil in the skillet over medium heat and fry the tomatoes in two batches until brown and crispy on both sides, about 4 minutes on each side. 
Keep warm in oven on a baking sheet lined with a rack while frying the second batch.
Sprinkle with bacon and serve plain or with the Remoulade Sauce on side, if desired

Remoulade Sauce
½ cup mayonnaise
1 t Creole mustard 
½ t prepared horseradish
½ t lemon juice
1 t Worcestershire sauce
2 dashes hot sauce

Mix together and refrigerate until ready to serve

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