A bumper crop of tomatoes means a lot of things to me. Pasta Sauce,tomato and goat cheese tarts,tomato sandwiches, BLTs AND FRIED GREEN TOMATOES!
If you've never had a fried green tomato then you're missing out on one of lifes greatest treats. This is seasonal food at it finest... FGT's just don't taste right at any other time of the year. I was making a slow cooked garlic chicken for dinner tonight and the dish was just crying for a crunchy fried tomato dipped into a creamy Parmesan Sriracha sauce!
Out into the garden I went and brought in several fine specimens. I sliced them and dipped them into a trio of deliciousness ..first a buttermilk and Sriracha mixture, next a beaten egg and last but not least cornbread mix blended with chili seasoning .
To fry them I filled my cast iron skillet 1/4 of the way full of Canola oil and turned the heat on underneath it. I waited until it was hot enough ( the tomatoes should begin to fry as soon as they hit the oil!) and fried the tomatoes in several batches, flipping them several times until I got the right shad of golden brown. Take them out of the pan and lay them on paper towels to soak up the excess oil .
You could serve them with horseradish sauce but I mixed up a sauce of buttermilk, mayonnaise , garlic, shredded parmesan, cayenne and Sriracha .
Serve these while hot... I promise that there's nothing like the creamy taste of the tomato bursting through underneath the crunchy cornmeal coating. Be sure to make enough... They disappear quickly! A platter of these and a ice cold IPA is a summertime feast!
