Two Day Magazine

This recipe is something to be thankful for!

Chill is in the air and it time to meet the family and friends for the holidays. But, what is that, you say? Exhausted all of your food options to feed your friends and loved ones? Well, how about a little fried green tomato? Maybe green tomatoes are currently out of season.  No problem, just substitute sweet potatoes, red tomato, zucchini and squash. Add in some special dipping sauces and you’ll be a big hit and the next holiday party.   

The secret to frying vegetables is your slurry or coating.  I recommend a three-step-process that is guaranteed to product successful results.  

Slurry or coating ingredients:

• 1 quart of buttermilk

• 1 cup of flour

• 1 cup of cornmeal

• ½ cup of seasoned salt

• 1 tablespoon of paprika

• 1 tablespoon of Cajun seasoning

• 1 tablespoon of medium cracked black pepper

Preparations:

• Pour the buttermilk into a medium bowl.

• Combine the cornmeal, seasoned salt, paprika, Cajun seasoning and black pepper into another bowl and mix.

• Place the flour into a third bowl.

• You are now ready to fry some veggie!

Veggies To Fry:

• Three large tomatoes, (red is fine but they must been firm)

• 1 zucchini

• 1 squash

• 1 sweet potato

• 2 cups of vegetable oil

Depending on the type of vegetables you are using, slice the vegetables so they are round and shaped like potato chips.  Again, this is another great opportunity to purchase a mandolin for the kitchen as this is the prefect kitchen tool for this project.  Don’t have a mandolin?  Add it to your list for the holidays! When using firm vegetables, slice them ¼ of an inch thick.  Tomatoes, squash, zucchini or softer vegetables should be slice ½ inch or more in thickness.

Directions to Fry:

• Pour your vegetable oil into a large frying pan or deep fryer if you have one.  Note:  if you have a deep fryer use as directed!

• Heat oil until it is hot for frying. The test is drop a small amount of flour into the oil. If it begins to sizzle quickly, then oil is ready.

• Working quickly; place the vegetables inside of the bowl with flour and toss several times until they are coated.

• After the vegetables are coated in flour, using one hand dip the vegetables into the buttermilk until they are coated with buttermilk and then place the veggie into the bowl with the cornmeal mix.

• Using the other hand coat, both sides of the vegetable; insuring that both side are coated in the cornmeal mixture – remember to only use each hand for the wet and dry dipping mixtures; if you mix the hands up you will coat your fingers as well as the vegetables.

• CAREFULLY! Place into the hot oil.

• Cook the vegetables until they are golden brown.

Can’t have fried vegetables without dipping sauces.

So I have a few suggestions for fun but feel free to use your imagination!

• Thai sweet chili sauce – can be found in most grocery store and Asian stores.

• Dijon mustard with honey  - mix to taste but better when it has a kick.

• Horseradish with sour cream and lemon – easy on the horseradish and heavy on the lemon. Mix to taste.

Enjoy and Happy Thanksgiving!

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