Julep’s Fried Green Tomatoes

Instructions

Julep’s Fried Green Tomatoes with House Made Pimento Cheese and Peppadew Aioli        

TOMATO:

12 each Green Tomatoes - depending on size usually will yield 4 slices per tomato

BREADING:

1 cup cornmeal

½ cup flour

2 tablespoons Julep’s pimento seasoning (recipe follows)

2 quart  panko

1/4 cup cajun spice

Combine all thoroughly

JULEP’S PIMENTO SEASONING:

½ cup salt

2 tablespoons fresh ground pepper

2 tablespoons garlic powder

WET:

½ quart buttermilk

2 each eggs

Whisk together

DRY:

Flour as needed

Set up flour in a shallow container, set up the buttermilk mixture in a shallow container, set up a shallow container with a portion of breading. 

Coat the tomatoes in the flour, shake them off well.  Dip into the egg mixture, then into the breading.  Press the tomatoes firmly in the breading, shake off excess.

Once ready to fry heat oil in a fryer, cooked until golden brown on each side.  You do not want to over cook the tomatoes, keep an eye on them.  Tomatoes should come out still firm on the inside.  Finish off with a scoop of pimento cheese (recipe to follow) and peppadew aioli (recipe to follow)

PIMENTO CHEESE RECIPE:

4 ounces cream cheese, room temperature

1 ½ pounds yellow grated fresh cheddar cheese

1 ½ cup mayonnaise

½ tablespoon dijon mustard

1 tablespoon Julep’s pimento seasoning mixture

½ cup roasted red peppers, minced

½ cup peppadew, minced

½ grated shallot

pinch of cayenne pepper

fresh ground pepper to taste

In an electric mixer, whip the cream cheese until fluffy, lower the speed and add the remaining ingredients.  Let it go in the mixer until thoroughly combined, then refrigerate.

                                                                                                                                  

PEPPADEW AIOLI RECIPE:

1 ½ cup mayonnaise

3/4 cup peppadew puree (approximately 1 ½ cups whole)

½ tablespoon chopped fresh garlic

salt and fresh pepper to taste

Whisk ingredients together.  Taste for seasoning.

Yields ½ quart

Ingredients
  • 12 Green Tomatoes
  • 1 cup cornmeal
  • ½ cup flour
  • 2 tablespoons Julep’s pimento seasoning
  • 2 quart panko
  • 1/4 cup cajun spice
  • Combine all thoroughly
  • ½ cup salt
  • 2 tablespoons fresh ground pepper
  • 2 tablespoons garlic powder
  • ½ quart buttermilk
  • 2 each eggs
  • 4 ounces cream cheese, room temperature
  • 1 ½ pounds yellow grated fresh cheddar cheese
  • 1 ½ cup mayonnaise
  • ½ tablespoon dijon mustard
  • ½ cup roasted red peppers, minced
  • ½ cup peppadew, minced
  • ½ grated shallot
  • pinch of cayenne pepper
  • fresh ground pepper
  • 1 tablespoon Julep’s pimento seasoning mixture
  • 1 ½ cup mayonnaise
  • 3/4 cup peppadew puree (approximately 1 ½ cups whole)
  • ½ tablespoon chopped fresh garlic
  • salt and fresh pepper to taste

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