Wednesday, September 15, 2010

Beer Battered Fried Green Tomatoes with Honeydew Melon and Cherry Tomato Salad

Anybody who has not eaten a green tomato needs to turn their computer off and go try one. Seriously, they're magnificent. Firm, with a nice tart taste. I've slowly worked out the kinks of my recipe for fried green tomatoes, and I've discovered the perfect batter for them! Beer batter, baby. The batter becomes so crisp and brown and crunchy and sweet and developed and amazing. I'm totally in love with this recipe. Now, you could most certainly eat these just on their own as a snack, but I prefer to make a show out of them by serving them with a cherry tomato and honeydew melon salad. Done. Super easy and yet, everybody you invite to dinner will think it is the most elegant thing in the world.


Peanut oil 
3 Medium green tomatoes - make sure they're firm to the touch
1/2 Cup plus 1/2 Cup all-purpose flour
Salt and freshly ground black pepper
Pinch sugar and cayenne pepper
1/2 tsp sweet paprika
About 1/2 bottle of beer
10-15 cherry tomatoes, halved
1 Thin Slice honeydew melon, finely diced
Extra virgin olive oil
Mixed greens


Heat at least 3 inches of the peanut oil in a heavy dutch oven to 375 degrees and retain that temperature.

Slice the green tomatoes into 1/4 inch thick slices. Season with salt and pepper.

In one dish, place the 1/2 Cup flour. In another dish, mix the other 1/2 Cup flour and enough beer to make the consistency a bit heavier than heavy cream. Season the batter with salt, pepper, paprika, sugar, and cayenne. Dredge the tomato halves, one by one, in the plain flour, making sure they're completely covered and shake off any excess - this is an important step because if you don't shake off the excess, the batter is liable to falling right off the tomato - before proceeding to dredging in the batter. Again, allow any excessive batter to drip off. Re-dredge in the regular flour - why? because double dredging is awesome! - and slide the green tomatoes into the oil. Cook for 2-3 minutes, or until deeply golden brown in color. When the green tomatoes have finished cooking, lay them on a paper towel lined plate and allow to rest for a minute or two.

In the meantime, mix the cherry tomatoes and the honeydew melon and drizzle with the olive oil. Throw the mixed greens onto a plate and drizzle with the olive oil. Plate the tomatoes however you please and garnish with the cherry tomatoes and honeydew melon.

1 comment:

Mary said...

Brian, this is a wonderful recipe. Green tomatoes abound at this time of year and we all need as many recipes as we can get our hands on to use them up.

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