Monday, August 19, 2013

Fried Green Tomatoes with Chicharrón and Yellow Cornmeal Crust


Chicharrón-Fried Green Tomatoes, Red Corn, Country "Ribs"

I was checking out a 99 Ranch Market the other day* and I ran across bags of ground chicharrón, or fried pork rinds. I'd been thinking about frying some of the many green tomatoes blooming in the garden this time of year. An idea was born. A delicious idea.

Chicharrón-Fried Green Tomatoes, (Cannibalism-Free):

2 Large, firm green tomatoes

1/4 Cup ground chicharrón

1/4 Cup Yellow Cornmeal

1/4 Cup milk or buttermilk

1/4 Cup all purpose flour

1 Large egg

1/4 Cup peanut or vegetable oil

Spices. I used paprika, Cayenne, and garlic powder.

Cut the tomatoes on a mandolin into 1/4 inch slices. Prepare three bowls: The first with the flour and spices mixed together, a second with the milk and egg whisked together, and a third with the chicharrón and corn meal mixed thoroughly together.

Heat the oil in a, preferably, cast iron skillet over medium heat. As the oil heats, put the tomato slices into the flour and spice mixture and coat. Let them sit on a plate four a few minutes to set and then dip them into the egg and milk mixture. Let the excess drip off before moving on. Finally, coat them with the chicharrón and yellow corn meal.

Place the slices into the hot oil. Turn carefully and cook until exterior is firm and golden. Serve as they are or with this great remoulade:

Remoulade Chowbacca! Style:
(Figure out how much you want, use that much mayo and then add the rest. Easy!)

Mayonnaise

Chinese hot mustard

Chipotle Tabasco

Prepared horseradish

Minced garlic

Smoked paprika

Pickle juice

White pepper

Whisk it, let it set for a few hours in the refrigerator, let it warm up a bit, and spoon it on!

* More on 99 Ranch Market in an upcoming post.

Remoulade!