Fried Green Tomatoes Topped with Pimento and Cheese
Fried Green Tomatoes Topped with Pimento and Cheese Who doesn’t love a fried green tomato and they are finally here! I like to deep fry mine and top with pimento and cheese for something unexpected. Elizabeth
Ingredients! Green tomatoes, cut in to 1/2 inch slices! 1 - 2 cups buttermilk (enough to cover tomato slices) ! 2 cups yellow cornmeal! 1 T seasoned salt! 1 T Tony Chachere’s Creole Seasoning! Peanut Oil! Debutante Farmer Pimento and Cheese Directions! Place tomato slices in bowl, cover with buttermilk and refrigerate until cold.!
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Mix cornmeal, seasoned salt and Tony’s in a shallow bowl. Taste to check seasoning. (& yes I said taste. The first time I was told to taste those ingredients, I liketa died, but it is the only way to ensure it is seasoned correctly. So now I gladly taste my dry breading every time)!
!
Pour peanut oil into a deep fryer, cast iron skillet or other heavy stovetop pot. Use enough oil for deep frying where tomato slices will float, rather than sautéing. Heat to medium high. Check to see if the oil is ready by dropping little bit of batter into the oil. It should bubble up quickly. !
!
Take one tomato slice at a time out of the buttermilk letting the excess buttermilk drip off. Dredge the tomato slice in cornmeal and place in the hot oil. Fry in small batches until light brown, turning as needed.!
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Drain on paper towels. You can keep warm by putting the drained tomato slices in a low oven (approx 180 - 200 degrees) while the other slices are cooking. !
! Top each slice with a scoop of Debutante Farmer Pimento and Cheese and serve. !
!
662.719.7409
!
Elizabeth Heiskell Catering / Debutante Farmer! [email protected]
www.woodsonridgefarms.com
Ingredients! Green tomatoes, cut in to 1/2 inch slices! 1 - 2 cups buttermilk (enough to cover tomato slices) ! 2 cups yellow cornmeal! 1 T seasoned salt! 1 T Tony Chachere’s Creole Seasoning! Peanut Oil! Debutante Farmer Pimento and Cheese Directions! Place tomato slices in bowl, cover with buttermilk and refrigerate until cold.!
!
Mix cornmeal, seasoned salt and Tony’s in a shallow bowl. Taste to check seasoning. (& yes I said taste. The first time I was told to taste those ingredients, I liketa died, but it is the only way to ensure it is seasoned correctly. So now I gladly taste my dry breading every time)!
!
Pour peanut oil into a deep fryer, cast iron skillet or other heavy stovetop pot. Use enough oil for deep frying where tomato slices will float, rather than sautéing. Heat to medium high. Check to see if the oil is ready by dropping little bit of batter into the oil. It should bubble up quickly. !
!
Take one tomato slice at a time out of the buttermilk letting the excess buttermilk drip off. Dredge the tomato slice in cornmeal and place in the hot oil. Fry in small batches until light brown, turning as needed.!
!
Drain on paper towels. You can keep warm by putting the drained tomato slices in a low oven (approx 180 - 200 degrees) while the other slices are cooking. !
! Top each slice with a scoop of Debutante Farmer Pimento and Cheese and serve. !
!
662.719.7409
!
Elizabeth Heiskell Catering / Debutante Farmer! [email protected]
www.woodsonridgefarms.com
