Summer Veggies

The executive sous chef at Minnesota Timberwolves and Lynx, Tre Donte Hardy, joins us with his ideas for using up those summer veggies that you have an abundance of.

Fried Green Tomatoes & Herb Dipping Sauce

3 med green tomatoes (firm)
1 cup course cornmeal
½ cup flour
1 tsp crushed chili flakes
2 eggs
¼ cup buttermilk
1 TBL Tabasco sauce
Salt to taste
½ cup preferred oil

For dipping sauce

½  cup mayonnaise
1 TBL lemon juice
1 tsp chopped chive
1 tsp chopped dill
1 tsp chopped parsley
Salt and pepper to taste

To prepare

Remove ¼ in from top and bottom of the tomatoes along with any remaining core. Slice the tomatoes into ¼ inch slice approximately and set aside. In a small bowl combine milk, eggs and hot sauce and mix until well combined. In a separate bowl place flour, cornmeal, chili flakes and salt, mix until combine. Place a large sautee pan over med heat, place oil into the pan. While the oil is heating up bread the tomatoes by completely covering them in the egg mixture, then place them in the flour mixture and covering them completely. Once the oil is hot, place the tomatoes into the pan about four per batch as to not overcrowd the pan. Let the cook about 3 minutes per side until golden brown. Place on a rack to hold until all tomatoes are finished.

To prepare the sauce, combine all of the ingredients in a small bowl and mix well to ensure it is well incorporated. Taste for seasoning to taste. Serve with tomatoes immediately on your favorite serving dish.

 

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