I was never a big fan of fried green tomatoes, until a couple of years ago, when my husband made a batch, from a recipe he found in a magazine. He served it drizzled with a sauce, sprinkled with bacon bits and scallions. It was perfection! I've tried his method for other vegetables,(okra, jalapenos, zucchini) with equally good results. I used only half of this breading. (I put the remainder in a storage bag) It was enough to coat 2 tomatoes and 2 okra. The temperature of the oil is really important with these, they burn very easily. If they are browning too quickly, lower the temperature a bit.
Ingredients:
1cup cornmeal
1cup flour
2tsp. paprika
1tsp. salt
1/2tsp. onion powder
1/2tsp. garlic powder
1/2tsp. cayenne
1/4tsp. pepper
1/2tsp. oregano
You'll also need:
1 cup buttermilk
oil for frying
3 strips bacon- chopped
scallions from 1 onion
Stinger sauce:
1Tbl. hot sauce
1/2tsp. soy sauce
2tsp. sugar
1/2tsp. brine from pickled jalepenos
1/2tsp. worcestershire sauce
1tsp. molasses
1/2tsp. celery salt
1tbl. water
1/8tsp. garlic powder
1/2tsp cornstarch
Whisk everything together, then heat in a saucepan, about 1 min. until syrupy. if it's too thick to drizzle, add a bit more water. Set aside.
Preparation:
Make the sauce, slice the tomatoes and okra.
In a skillet, fry the bacon until crisp.
Remove the bacon with a slotted spoon, leaving the drippings in a pan.
Add about 1/2 inch of oil to the bacon dripping, heat over a medium flame.
Dip the tomatoes in buttermilk, shake off the excess, then dredge it through the breading.
Fry about 4 slices at a time. Brown one side, then flip with a metal spatula. brown the other side.
Fry the okra the same way, drain on a paper towel, and serve immediately drizzled with the sauce, sprinkled with bacon and scallions.
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