Serving size: 4-6
Green Tomatoes: 2 large tomatoes (slice ¼ inch thick)
Iceberg lettuce (finely chopped)
1 qt ranch dressing (purchased or made)
1 cup buttermilk
1 cup 1 buttermilk
1 Tbsp New Orleans Cajun spice
50/50 panko/fine bread crumb mixture
Fry until crispy brown
Marinate with buttermilk & New Orleans Cajun Spice (approximately 4 hours)
Drain excess marinate and then bread in Panko mixture.
Fry in a 350 degree deep fryer for 3-5 minutes or until golden brown.
1 Tbsp unsalted butter
1/2 onions, minced (sweet onion or white onion)
1 each poblano or serrano pepper, minced
1 each jalapeno pepper, seeded, minced
1/2 each red pepper, minced
1 tsp paprika
1 tsp Brown Garlic, minced
1 vine ripe Roma Tomatoes (diced) ¼ by ¼ inch
TT Kosher Salt
TT Fresh cracked black pepper
In a large skillet over medium heat
Melt butter and add fresh herbs, spices, peppers, onions & brown garlic.
Add Kosher Salt & Cracked Black Pepper
Add Corn Kernels & simmer for 15 minutes.**
Add 1 qt Ranch Dressing (purchase or make in house)
Add Diced Roma Tomatoes
Add 1 cup buttermilk
Mix thoroughly and serve over top of the Fried Green Tomato.
** Corn can be roasted on the cob and cut off prior, for best flavor and results add New Orleans Cajun Spice and butter to corn before roasting.
Place a bed of finely chopped iceberg lettuce on the plate, top with one fried green tomato & dress with 2 oz with Buttermilk Maque Choux dressing.