We recently were able to sneak away for a couple of days of rest and relaxation.
I almost didn’t know what to do with myself as we were just coming off of our busy peak season with the truck and I was just used to going non-stop. I am glad I made myself slow down a bit though, never a good thing to wear yourself out too much. We decided to do a little stay-cation and travel to the South Shore.
Of course we looked up the local foodie hot spots for places to dine but what I really enjoyed was perusing the local markets for fresh produce and local wares. This time of year there was an abundance of fresh selections. I relieved the vendors of a few squash, beans, carrots, baked goods, and of course pickles but what was really speaking to me were these giant beautiful green tomatoes. All I could think of was getting home to make fried green tomatoes. I know, a weird thought to have when on vacation but that’s how my food brain works. Hope you enjoy them as much as did!
This recipe is for three large green tomatoes. Slice the tops off and then thickly slice, about quarter of an inch thick each tomato. Let sit in a buttermilk bath and hot sauce bath for at least one hour but preferably overnight using two/three cups of buttermilk and 2 tbsps of hot sauce. I used Louisiana style hot sauce. Doing this takes away the acidic and what some describe as a tinny taste.
Put together your breading by combining 1 cup of flour, ½ cup of cornmeal, ¼ cup panko bread crumbs, 1 tsp each of garlic and onion powder, ½ tsp smoked paprika, 1 tsp salt and pepper.
Heat a heavy skillet with about ½ inch of vegetable oil. Take your buttermilk bathed tomatoes and dredge in the breading mix coating both sides and around the edges. Fry on medium high heat until golden brown on each side being careful not to crowd the pan as that will make them mushy. Drain on paper towel and enjoy right away.
I enjoyed them with a dollop of sour cream and a peach and Asian pear spicy salsa. It was so good.
Here is how I made it. Dice one peach, one Asian pear, ½ jalapeno, ¼ cup red pepper, and ¼ cup of green onion, toss with some lime juice and zest and a drizzle of honey. Enjoy!