Jill gives sliced green tomatoes a quick cornmeal coating and fry for a delicious summer appetizer.
Join Jill of @feedtheswimmers for a tour of a few Montauk Farmers Markets and a quick recipe for Fried Green Tomatoes! For more delicious recipes by Jill of @feedtheswimmers, check out her blog here!
Fried Green Tomatoes
5-6 large green tomatoes, slices about 1/3-1/2" thick1 cup cornmeal (not course)1 tsp flaky sea saltLots of fresh ground pepper
For the pickled caper dipping sauce:
1/2cup mayo of choice1-2 Tbs creme fraiche (sour cream and Greek yogurt good substitutes)1 heaping TBS salt cured capers, rinsed and chopped1/4 cup chopped bread and butter pickles, choppedJuice of 1/2 lemonFlaky Sea salt and fresh ground pepper to taste
Toss corn meal with salt and pepper
In a large preheated heavy bottomed skillet, heat about 1/4-1/2" grape seed oil (or oil of choice) to about 350F (it will glisten, but not smoke)
Coat tomato slices and fry on each side about 2 minutes or until golden brown. Turn and continue with other side.
Set on paper towels or cooling rack and continue until all are cooked. You may need to add more oil as you go.
Stir together dip ingredients and season to taste. I love to add sriracha or other chili sauce if pickles aren't spicy.
Serve hot and enjoy! (These disappear quickly!)