Cornmeal Crusted Fried Green Tomatoes - DC News FOX 5 DC WTTG

Cornmeal Crusted Fried Green Tomatoes

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Fried Green Tomatoes

4 each Green Tomatoes, firm

Vegetable oil

Breading:

3 cups Bread Crumbs

1 cup All Purpose Flour

½ cup Corn Meal

2 ½ Tbsp Garlic Powder

1 Tbsp Kosher Salt

2 tsp Fresh Ground Black Pepper

Mix together all the ingredients in a large bowl.

Wash:

1 cup Buttermilk

¼ cup All Pourpose Flour

½ tsp Chipotle Powder

1 Tbsp Kosher Salt

1 tsp Fresh Ground Black Pepper

Mix together all the ingredients in a large bowl.


Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in wash, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add more oil as needed. Drain well on a paper towel.

 

Spicy Remoulade Sauce

1 cup Mayonnaise

1 Tbsp Dijon Mustard

½ Tbsp Whole Grain Mustard

½ Tbsp Sriracha

½ Tbsp Smoked Paprika

½ each Lime, juiced

1 tsp Kosher Salt

½ tsp Fresh Ground Black Pepper

½ Tbsp Capers, smashed

1 Tbsp Flat Leaf Parsley, rough chopped fine

1 Tbsp Green Onions, sliced thin


Mix all the ingredients together in a bowl. Place a spoonful of remoulade on top of the tomatoes.

 

Corn & Tasso Ham Relish

2 each Corn, roasted & shaved.

2 oz Tasso Ham, diced

2 oz Jicama, peeled & small dice

1 each Poblano, roasted, skin, small dice

½ bunch Cilantro, rough chop

Taste Kosher Salt & Fresh Cracked Black Pepper

1 each Lime, juiced


Mix together everything in a small stainless steel bowl. Taste for seasoning and top the tomatoes with the relish.

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