Fried Green Tomatoes with Summer Salad

If  you are not a lover of fried green tomaters! Well, I hope this easy recipe will convert you to the other vine. Fried Tomatoes were a staple in our home growing up. Whether it be an appetizer, side item or entrée complimented with seasonal veggies or mac & cheese. I am no stranger to the crispy circles of heaven.

I remember the first few times I had them in ‘The Real World’, thinking to myself . “What is this balsamic reduction? Why tomato salsa on top of FGT’s? Tasso Gravy!, What the hell? But now that my palette has matured beyond that of a 3-year old. I love those extras. They enhance the flavor and make them even more irresistible.

Preparing for this recipe only required a skip over to the 12 South Farmers Market and the Nashville Farmers Market. It’s a great opportunity to meet the people behind the food. Thanks to Hoot & Holler for the herbs and Delvin Farms for the green onions. By no means do you have to make the voyage, but it proved to be worth it.

This slideshow requires JavaScript.

Fried Green Tomatoes with Granny Smith Apple Salad

3 Green Tomatoes
1 c. AP flour
1 T. cornstarch
1 T. kosher salt
1 T. chopped fine oregano
1 tsp. white pepper
1 c. buttermilk
1 egg
1/4 tsp. cayenne

Mustard Mayonnaise Sauce
3 T. Mayo
3 T. Grey Poupon
2 T. Sour Cream
1 tsp. salt

Granny Smith Apple Salad
1 ea. Granny Smith Apple (Fuji,Gala,Golden Delicious)
2 c. Arugula
2 T. Green Onions chopped
1 oz. Balsamic Vinegar
1 oz. Vegetable Oil
salt and pepper (to taste)

1. Preheat 1.5 c. of vegetable in a cast iron skillet on med high heat.
2. Whisk together buttermilk, egg, and cayenne. Transfer to an 8×8 casserole dish. Set aside.
3. Combine flour, kosher salt, white pepper, oregano and cornstarch together.
4. Slice tomatoes 1/4′ thick or to your likeness and place in buttermilk mixture
5. Check to make sure your oil temp is up to 350. Once temp is reached turn heat down just a bit. You don’t want to burn your next batch of maters.
6. Using tongs place up to three tomatoes one at a time in oil. Allowing to cook about 90 seconds each side. or until golden brown.
7. While cooking tomatoes. Slice your Green apples however you desire. I like thin slices for even distribution. Place Arugula, apples, green onions, oil, vinegar, s&p (to taste) in a bowl. Toss gently with tongs or clean hands until everyone is dressed and happy!
8. Allow tomatoes to rest on a paper towel lined plate to release excess grease. Take a bite of a tomato to taste for any more necessary seasoning. Enjoy!

Author: Charles Hunter III

Hi. I'm Charles, a Personal Chef, Blogger & Recipe Developer. Welcome to The Salted Table. A space where I tell stories about food, life & living in Nashville, TN.

Leave a Reply

%d bloggers like this: