There’s nothing like a good recipe for Fried Green Tomatoes from a true Southerner, and this one is just the ticket. When he heard we’d have green tomatoes in, a friend of ours contributed his favorite preparation for us to share! Deep Fried Green Tomatoes By John Craddock, Farm Friend Makes 1 serving. Increase quantity to accommodate any sized group/number of tomatoes. Ingredients: For the Tomatoes – 1 Green Tomato, sliced into 1/4 – 1/3″ cross-sections 1/2 Fine Corn Meal 1/2 cups All Purpose Flour 1 tsp. Kosher Salt Buttermilk 1 Eggs Vegetable Oil for deep frying or 1/4 cup Oil of Choice for pan frying For the Sauce – 1 tbsp .Whole Grain Mustard 1 tbsp. Mayonnaise 1/2 tsp. Paprika Instructions: If deep frying, pre-heat 3-4 inches of Vegetable Oil in a fryer or in a saucepan on the stove top to 350º. Alternatively, heat 1/4 cup oil in skillet over high heat. Mix Flour, Cornmeal, and Kosher Salt. Whisk Egg. Dredge tomato slices in Buttermilk, flour mixture, Egg, and then flour mixture again. If deep frying, drop one slice at a time directly into fryer and cook until golden brown. If pan frying, lay slices into pan, cook on for 2-3 minutes, until golden brown, flip, and repeat on other side. Allow to rest for 5 minutes before serving. While Fried Green Tomatoes are resting, mix 1 Mustard, Mayonaise, and Paprika and serve as a sauce. (May be prepared in advance, instead) Image courtesy of: http://www.simplyrecipes.com/recipes/fried_green_tomatoes/.
It’s mid-summer, and squash abounds! Here’s a house favorite from our very own farmer, Allan Gandelman, that always hits the spot. It takes the abundance of zucchini that the season’s harvests always yield and converts it into a snack or side worthy of any summer meal. Dress it up with a tangy, spicy sriracha mayo dip, and you’ll be begging for more! Zucchini Fries with Sriracha Mayo by Allan Gandelman, founder of Main Street Farms Makes 6 servings. Ingredients: 3 Zucchini, sliced into matchsticks the size of fries (Can substitute other kinds of summer squash.) 3/4 cup Flour 1 tsp. Salt 1/4 tsp. Pepper 5 tbsp. Refined Coconut Oil (or other oil of choice with high smoke point) 1/2 cup Mayonnaise 1/2 – 1 tsp. Sriracha (to taste) 1/4 tsp. Garlic Powder Instructions: Whisk Flour, Salt, and Pepper in large bowl until evenly mixed. Toss Zucchini in 2 tbsp. of Oil In batches, toss oiled Zucchini in flour mixture until evenly coated. Over high heat, add remaining 3 tbsp. Oil to skillet or large shallow pan and add floured Zucchini in batches. Fry each side until until browned and crisp, then flip, approximately 7-10 minutes total cooking time. Continue until all Zucchini is cooked. While Zucchini is cooking, whisk Mayo, Sriracha, and Garlic Powder together until evenly mixed. Serve Zucchini Fries hot with a side of Sriracha Mayo for a delicious appetizer.