Wide pot, for frying
Wire rack
Paper towels
Vegetable peeler
Fried green tomatoes:
- 3 large green tomatoes trimmed and sliced into ½-inch rounds
- 1 cup all-purpose flour
- 1 tablespoon chili powder
- 3 eggs
- 1 cup heavy cream or buttermilk
- ½ cup breadcrumbs plus more as needed
- ½ cup cornmeal plus more as needed
- Neutral oil for frying
- Salt and pepper to taste
Watercress salad:
- 1 habanero trimmed and deseeded if desired
- 1 grapefruit juiced
- 1 teaspoon Dijon mustard
- 1 –2 tablespoons maple syrup plus more as needed
- ½ cup extra virgin olive oil
- 5 ounces watercress
- 2 golden zucchini trimmed and shaved into ribbons with a vegetable peeler
- ¼ fresh mint leaves loosely packed
- ¼ cup fresh cilantro leaves loosely packed
- ¼ cup fresh Cotija cheese crumbled
- Salt and pepper to taste
Prepare the green tomatoes:
Prepare the vinaigrette:
Combine the habanero and the grapefruit juice in a food processor and pulse until the habanero is finely chopped.
Transfer the juice to a bowl. Add the Dijon and maple syrup and whisk until incorporated. Taste and add more maple syrup if your pepper is quite spicy.
Whisking continuously, slowly add the extra virgin olive oil. Continue whisking until completely emulsified. Taste and season to your preferences. Set aside. Whisk before serving.
Dredge the tomatoes:
Prepare your dredging station. Gather three shallow bowls. Combine the flour, chili powder, and a sprinkle of salt and pepper in one bowl. Whisk together the eggs and heavy cream in a second bowl. Combine the breadcrumbs, cornmeal, and a sprinkle of salt in the third bowl.
Heat 1 inch of oil in a wide pot over medium heat. Pat the tomatoes dry once more. Place a tomato in the flour and shake off any excess. Next, coat it in the cream mixture. Finally, coat it with cornmeal.
Transfer to the dredged tomatoes to the hot oil. Fry for 2-4 minutes per side until golden-brown and crispy. Continue frying the tomatoes in batches. Transfer to a wire rack to cool and to allow any excess oil to drip off.
Calories: 410kcal | Carbohydrates: 26g | Protein: 9g | Fat: 31g | Sodium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin C: 15mg