Cornmeal-Crusted Fried Green Tomatoes with a Creamy Madagascar Black Peppercorn Oil Dressing

These are fried with cornmeal to give an extra crunch to the outside layer of this classic dish.

Fried Green Tomatoes with Creamy Madagascar Black Peppercorn Oil Dressing
Fried Green Tomatoes with Creamy Madagascar Black Peppercorn Oil Dressing

Drizzling the creamy dressing made with our Madagascar Black Peppercorn olive oil adds a burst of flavor you’ll love. 

Fried Green Tomatoes with Creamy Madagascar Black Peppercorn Oil Dressing

Cornmeal-Crusted Fried Green Tomatoes with a Creamy Madagascar Black Peppercorn Oil Dressing

These are fried with cornmeal to give an extra crunch to the outside layer of this classic dish. Drizzling the creamy dressing made with our Madagascar Black Peppercorn olive oil adds a burst of flavor you’ll love. Adapted from Local Dirt. Serves 2 to 4.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Servings 4

Ingredients
  

For the Tomatoes:

  • 2 green tomatoes cut horizontally into ~1/2-inch slices
  • Salt
  • 1 egg
  • 1 Tbsp water
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • Freshly ground black pepper
  • Grapeseed oil for frying

Creamy Madagascar Black Peppercorn Dressing (recipe follows)

  • Fresh dill for garnishing (a must!)
  • For the Creamy Madagascar Black Peppercorn Dressing:
  • 4 oz. Fromage Blanc at room temperature
  • 2 Tbsp buttermilk
  • 1 tsp dried parsley
  • 2 tsp red wine vinegar
  • 2 Tbsp Sigona’s Madagascar Black Peppercorn Olive Oil
  • Salt and pepper to taste

Instructions
 

  • For the Tomatoes: Lightly sprinkle the tomato slices with salt and set aside.
  • Whisk together the egg and water in a shallow dish. In a separate shallow dish add the flour; in a third shallow dish stir together the cornmeal, some salt and pepper.
  • Add enough oil to a large cast-iron skillet or other heavy-bottomed skillet so that there is a depth of at least 1/2 inch. Heat the oil over medium heat.
  • Create an assembly line as follows: tomatoes, flour, egg, cornmeal mixture and a baking sheet or large plate. One at a time, dip both sides of each tomato slice first in the flour and then to the egg mixture. Lastly, press the slices into the cornmeal mixture, shaking off any excess. Place them on the baking sheet/plate in a single layer until they’re all coated.
  • Carefully add the tomatoes to the skillet in a single layer (in batches, if necessary). Fry for about 2 minutes each side, flipping once, or until golden. Remove with tongs and drain on paper towels.
  • Arrange fried tomatoes on a serving platter and drizzle with the creamy Madagascar Black Peppercorn dressing. Finish with a sprinkling of fresh dill (a must).
  • For the Dressing: In a small food processor or blender, mix together all the ingredients until creamy and smooth. Store in the fridge up to a week.
Keyword Madagascar Black Peppercorn Olive Oil

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