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KIRK’S SPICY FRIED GREEN TOMATOES

August 6, 2014

This is a classic Southern recipe. There are many variations. This is our favorite. Warning: This preparation is messy.

4 Large green tomatoes, (all green, no pink, hard as a rock)

2 Eggs

1 Cup buttermilk

1 Cup all-purpose flour

1 Cup cornmeal

Crushed red pepper flakes

Garlic powder

Coarsely ground salt

Freshly ground black pepper

Red pepper hummus

Jalapeño pimento cheese

Sour cream or goat cheese

Vegetable oil for frying

Dredging:

  • Slice tomatoes 1/2 inch thick. Discard the ends.
  • You need to use four bowls.
  • Into the first bowl pour only half of the buttermilk, and dip tomato slices.
  • Into the second bowl put the flour only, and lightly dip tomato slices covering both sides.
  • Into the third bowl whisk eggs and the rest of the buttermilk together, and dip tomato slices covering both sides.
  • In the fourth bowl mix cornmeal with red pepper flakes, garlic powder, coarsely ground salt, and freshly ground pepper, and thoroughly coat tomato slices on both sides.

Cooking:

  • In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and bring to medium heat.
  • Place battered tomato slices into the frying pan in small batches, depending on the size of your skillet. Fry a few at a time.
  • Do not crowd the tomatoes. Give them plenty of room. They should not touch each other.
  • When the tomatoes are lightly brown, flip and fry them on the other side.
  • Drain them on paper towels.

Serving:

  • On individual plates, spoon a heaping tablespoon of roasted red pepper hummus.
  • Place the first fried green tomato in the hummus.
  • Stack the fried green tomatoes three or four high with a spoonful of jalapeño pimento cheese between slices.
  • Top with a dollop of sour cream.  Goat cheese is also good on top.
  • Enjoy!
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