Author Notes
After a long shift at the southern restaurant where I work, all I want to do it sit at the bar with a Tecate and some fried green tomatoes. Those FGTs (as I fondly call them) are slathered in remoulade and nestled in a bed of greens. These are a lightened up version, something I like to make at home on a summer evening when the craving hits. —Emms
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Ingredients
- Fried Green Tomatoes
-
4
green tomatoes
-
1/2 cup
cornmeal
-
1/2 cup
all-purpose flour
-
2 tablespoons
sugar
-
1/4 teaspoon
salt
-
1/4 teaspoon
pepper
-
1 cup
buttermilk
-
oil for frying
- Avocado-Herb Dressing
-
1
avocado
-
1/2 cup
fresh parsley leaves
-
1/2 cup
fresh basil leaves
-
2
cloves garlic
-
1 tablespoon
tahini
-
3 tablespoons
rice vinegar
-
1 teaspoon
honey
-
2 tablespoons
lemon juice
-
7 tablespoons
water
-
1/4 teaspoon
salt
-
Pinch
of cayenne
Directions
- Fried Green Tomatoes
-
Line a baking sheet with paper towels. Slice the tomatoes into rounds, about a quarter-inch thick. Lay the tomato slices on the paper towels and sprinkle with salt. Allow to drain for about 20 minutes.
-
Pour buttermilk into a shallow bowl. In another shallow bowl, combine the cornmeal, flour, sugar, pepper. Heat some oil in a sauté pan over medium-high heat. Dip each slice of tomato into the buttermilk and dredge in the flour mixture. Pan fry the tomato slices on both sides until golden, placing on paper towels to drain. Serve hot over a bed of greens, with avocado-herb dressing.
- Avocado-Herb Dressing
-
Combine all ingredients in food processor until smooth.
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