Southern Hot And Crunchy Fried Green Tomatoes
From twill10 11 years agoIngredients
- Southern Hot and Crunchy Fried green tomatoes shopping list
- From the Ocotillo Restaurant, in Lajitas shopping list
- Green-Chile-and-lime Tartar shopping list
- 1 red bell pepper (about 1/4 cup), for garnish shopping list
- 2 1/4 cups green chile peppers (about 24 Mexican green chile peppers equals 2 cups) shopping list
- 2 cups mayonnaise shopping list
- 1/4 cup minced garlic shopping list
- 1/4 cup drained capers shopping list
- 3 bunches cilantro, leaves only shopping list
- 5 limes, juiced and zest (may use 4 limes) shopping list
- Fried green tomatoes shopping list
- 1/4 cup toasted almonds, for breading shopping list
- 1/4 cup sesame seeds shopping list
- 2 cups cornflakes shopping list
- 1/4 cup granulated sugar shopping list
- 1 1/2 tablespoon red chili flakes shopping list
- 1 tablespoon salt shopping list
- 1 cup milk shopping list
- 2 eggs shopping list
- 1 cup cornstarch shopping list
- 3 to 4 green tomatoes, sliced 1/4 inch thick shopping list
- 6 tablespoons clarified butter shopping list
How to make it
- Green-Chile-and-Lime Tartar
- Blister and peel skin from peppers. Cut peppers in half and remove seeds and veins and dice into 1/4-inch pieces. Reserve red bell pepper and equal part of green chile for garnish. Put the remainder of the green chiles along with the rest of the ingredients into a food processor and pulse until blended. Chill while preparing the fried green tomatoes.
- for the tomatoes:
- Combine almonds, sesame seeds, cornflakes, sugar, red chili flakes, and salt in a food processor and pulse until coarse and crunchy yet well blended. Empty onto baking sheet.
- Whisk milk and eggs to make egg wash. Place cornstarch in flat dish. Dredge the tomatoes in the cornstarch until well dusted. Pass dusted tomatoes through the egg wash, wetting the entire tomato. Place tomato on the hot and crunchy mixture, lightly pressing the mixture on the tomato with the palm of your hand.
- In a large and heavy sauté pan, heat clarified butter to about 325 degrees. Lay the tomatoes in the hot pan and sauté for about 3 minutes on each side or until golden brown.
- To serve, place 2 fried green tomatoes on a plate, top with the green chile and lime tartar, and garnish with the diced peppers (sprinkle a few around the edges of the plate too). Serves 6.
- The recipe was provided by husband-and-wife chef duo Chad and Amber Burns, who worked at the Ocotillo Restaurant, at the Lajitas Golf Resort & Spa.
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