Thinly sliced green tomatoes dunked in beer and hot sauce, tossed in finely ground cracker, cornmeal and cayenne. Served with a garden herb horseradish sauces.
WHAT’S GOING ON HERE
CORN MEAL
SALTINES
GREEN Tomatoes
SEASONING
POTATO STARCH
HOT SAUCE, BEER & EGG DREDGE
TIPS & TRICKS FOR THE BEST Sweet Corn & Cayenne Cracker Coated Fried Green Tomatoes
SLICING THE TOMATOES
its important to slice the tomatoes just right before cooking. once you slice the tomatoes the structure starts to lose shape. slicing then immediately prepping them to serve is ideal for getting crunchy green tomatoes. also, do not season the tomatoes ahead of time or the salt in the seasoning will start to pull moisture from the tomatoes resulting in soggy tomatoes.
ADDING STARCH TO THE DREDGE
starch activates in heat. once heated the starch will start the thicken the liquid its added to. adding the starch to the dredge give the dredge a little more body to cling to the tomato. once cooked the starch thickens up and protect the tomato in the cook.
GETTING THE COATING TO STICK
getting the coating to stick is the main goal of green tomatoes since they have such a smooth surface. the key to that is to give every layer something to stick to. initially when you cut the tomatoes they leave a little juice for the first starch coating to stick to. the second step is the egg and beer, that slightly thickened liquid will cling to the starch coating the tomato. finally the crumb coating to seal it all in resulting in a golden brown tomato.
FRYING AND FLOATING
fried green tomatoes need hot oil to cook in. adding the tomatoes to cold oil will result in the crust immediately sliding off. take the temperature of the oil prior to adding the ingredients. once the tomatoes are cooked they should be floating and a deep golden brown.
SIMILAR INGREDIENTS TO
CRISPY SOUTHERN FRIED OYSTERS & FRIED GREEN TOMATO WEDGES
ENJOY THIS RECIPE WITH
FRIED GREEN TOMATO RINGS WITH HORSERADISH SAUCE
STEWED CHICKEN AND SAUSAGE
STEWED OKRA & TOMATOES
INGREDIENTS
- 3 Green Tomatoes , sliced
- 1/4c Potato Starch or cornstarch
- 4c Cooking Oil, for frying
- SEASONING
- 1Tb Cajun Seasoning
- 1tsp Celery Seed
- 2tsp Garlic Powder
- 2tsp Cayenne Powder
- 1tsp Black Pepper
- DREDGE
- 2 Eggs, whisked
- 1/4c Hot Sauce
- 1/4c Beer
- 1tsp Potato Starch
- CAYENNE CRACKER CRUMB
- 1 Sleeve Saltines, finely ground
- 1/2c Corn Meal
- 1/4c Potato starch or corn meal
- 2tsp Cayenne
- 2tsp Cajun Seasoning
- HERB HORSERADISH SAUCE
- 1/4c Sour Cream
- 1/4c Mayo
- 1Tb Horseradish
- 1/2tsp White Vinegar
- 1tsp Black Pepper
- 1/2 tsp Thyme
- 1 Green Onion, minced
- 1/2tsp Oregano
- Salt, to taste
INSTRUCTIONS
- FOR THE HORSERADISH SAUCE:
- Combine all ingredients listed. Stir, cover and keep refrigerated till ready to serve.
- FOR THE TOMATOES:
- Combine all the ingredients listed under seasoning.
- Sprinkle a generous amount of seasoning on both sides of tomatoes.
- Get your dredging station together. In a bowl whisk together hot sauce, eggs and beer. In another bowl combine together saltines and cornmeal along with the seasoning listed.
- Coat the tomatoes with a light coating of potato starch.
- Followed by dunking them in the beer and egg wash.
- Followed immediately with tossing in the final corn and cracker crumb.
- Heat oil to 375F. Once the oil is hot add in 4-6 slices of coated green tomatoes
- Cook the green tomatoes 2 -3 minutes per side. Till the crust is golden brown.
- Remove from the oil and immediately sprinkle with a little sea salt. Serve while hot with the herb horseradish sauce. Enjoy!
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