Beth Kemper sends us this yummy recipe for a Fried Green Tomatoes, topped with bacon , goat cheese and jalapeños… and served with a variety of hot sauces for that little extra “ooomph”! I love her addition of fried jalopenos – if you’ve never had those, they are great. Here’s Beth’s how-to on making them, complete with step by step photos.
Fried Green Tomatoes & Jalapeños Recipe
(adapted from the fried green tomato recipe at Simply Recipes)
Ingredients
- 5-6 strips of bacon
- 3 medium, firm green tomatoes
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 beaten eggs
- 2/3 cup cornmeal
- olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 medium jalapeño peppers, sliced (more or less, depending on your desire for spicy)
- approx 5 oz goat cheese (to sprinkle on top)
- A collection of hot sauces
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- salt and pepper – tomatoes “resting” for 15-30 minutes
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- jalapenos ready for frying and for dressing the finished product
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- the dip trays – milk, flour, egg, cornmeal
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- fry it up in a pan…
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- drain for a minute or two
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- serve with a bevy of sauces
(click on a photo to view as a slide show)
Instructions
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and cornmeal in separate shallow dishes.
Fry up bacon. Remove from pan and set aside, leaving bacon grease (about 2 tbsp). [If you want to go healthier, then use olive oil instead]. Heat oil over medium heat.
Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Take 1/4 of the jalapenos, chop coarsely, and reserve for later. Batter and fry up the rest of the jalapeño slices.
Arrange tomatoes on dish, top with fried jalapenos, diced jalapenos, goat cheese, and crumbled bacon.
Serve with a slew of hot sauces.
