But with our eldest period of cold nights in the endure predict for this period, we've picked the lastly gullible tomatoes - and we hate to see them go to languish! So our crispy, crunchy Fried Naive Tomatoes with a luscious dipping sauce are on the listing.
Cooked Green Tomatoes can be prefabricated any second you bonk un-ripened, greenish tomatoes on collection, but traditionally, this instruction was created as a way to use up those end-of-season ketamine tomatoes.
Today, fried gullible tomato recipes are most oft associated with Meridional preparation in the Federated States, but according to this article from Smithsonian.com, cooked viridity tomatoes "…entered the Ground culinary photograph in the Northeast and Midwest, perhaps with a command to Mortal immigrants, and from there touched onto the menu of the home-economics down of cooking teachers who flourished in the One States in the early-to-mid 20th century."
Our own end-of-season conservationist garden tomatoes were quite young in filler - but that makes these Fried Naive Tomatoes perfectly suited to be served as an appetiser along with a zesty, creamy dip. The tomatoes are dipped in experienced flour, then buttermilk and egg, and finally a color of cornmeal and breadcrumbs that pay the greenish tomatoes a yummy crunchy plaster as they fry. The chromatic tomatoes are young exclusive and slightly tart - and that variety against the manducate of the fried meal color is a fantastical pairing.
To destination things off, we couple our Cooked Ketamine Tomatoes with a creamy dip integrated with herb condiment, scallions, red phonetician flavoring, positive lots of seasonings. Savor!
INGREDIENTS
- 1½ to 2 pounds green tomatoes
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon dry thyme
- 2 whole eggs
- 1 cup buttermilk
- ½ cup fine corn meal
- ½ cup coarse corn meal
- ½ cup seasoned bread crumbs
- Vegetable oil for frying
- Sliced scallion tops for garnish
- ¾ cup mayonnaise
- 1/8 teaspoon cayenne pepper
- 1 teaspoon tomato paste
- 1 teaspoon fresh garlic, finely minced
- 2 tablespoons scallions, chopped fine (tops and bottoms)
- 2 tablespoon red bell pepper, finely minced
INSTRUCTIONS
- Core and slice the tomatoes horizontally into ¼ inch slices. Lay out on a sheet pan covered with paper towels. Sprinkle the teaspoon of salt over both sides and let tomatoes sit for 30 minutes, turning once.
- Prepare three medium bowls. Place flour, salt, pepper, garlic and thyme in one, eggs and buttermilk whipped into the second bowl, and both types of cornmeal and bread crumbs into the third bowl.
- Place a cast iron skillet over a burner and fill half to three quarters full with the oil.
- Dice the scallion garnish and set aside.
- Mix all dip ingredients and set aside.
- Heat the oil to no more than 350 degrees F. Too hot and they will burn before cooking through. If the temperature drops to 325 F that is fine. Just keep it between 325 and 350 degrees F.
- Dredge the tomato slices first in the flour mixture, then the egg mixture then the corn meal mixture, patting the breading so it stays. Once you have all of them breaded, begin frying in 2-3 batches. They will sink then float. Once they float and turn golden, remove with a strainer or spider to paper towels to drain, about 3-5 minutes.
- Serve hot with the dipping sauce
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