I got a message just this week from my friend David Bancroft at Acre Restaurant in Auburn, Alabama. Included in that message was a photo of the most beautiful green tomatoes hanging on the vines right outside his restaurant. He knew I would go nuts, as his recipe for fried green tomatoes is one of my all-time favorite dishes. In fact, if it hadn’t been so late, Neal and I would have jumped in the car and driven there for these delicacies. I blogged about his wonderful restaurant last year, so you already know his story.
David is very gracious to share the recipe for his fried green tomatoes. I do hope you enjoy making them and savoring every bite. I know Neal and I will be on our way to Auburn very soon. I love dining on the fresh vegetables he grows right on the “Acre” gardens.
Acre Restaurant made the Taste 50 list in the July/August issue of Taste of the South magazine. The people, places, products, organizations, and companies named to the Taste 50 list represent the best in Southern food. They are authentically Southern, have superior quality, and have made an impact toward the preservation, celebration, and future of Southern food.
I hope your gardens and farmers’ markets are brimming with wonderful vegetables this summer. Sneak out and pick some green tomatoes, and enjoy making David’s special recipe.
- Peanut oil, for frying
- 12 slices fresh green tomato
- 1 cup whole buttermilk
- 2 cups cornmeal, such as Granary Farms
- Crystal Rémoulade (recipe follows)
- 1 cup pimiento cheese
- Marinated Crab (recipe follows)
- Garnish: fresh basil leaves
- In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°.
- Dip tomato slices in buttermilk; dredge in cornmeal. Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
- For each serving, spread 2 tablespoons Crystal Rémoulade on the bottom of 1 plate. Top with 1 tomato slice. Spread tomato with 2 tablespoons pimento cheese. Top with another tomato slice and 2 tablespoons pimiento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.
- Prepare Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimiento cheese to save time, or prepare your family’s favorite recipe.
- 1 pound fresh Gulf crab, picked clean of shells
- 1 fresh jalapeño, seeded and minced
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 1 tablespoon chopped fresh cilantro
- Dash of hot sauce, such as Crystal
- ½ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- In a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
- 1 cup mayonnaise
- 1/3 cup Creole mustard
- Juice of 1 lemon
- 1/2 tablespoon hot sauce, such as Crystal
- 1 tablespoon Creole seasoning
- 1 finely minced spicy pickle chip, such as Wickle’s
- 1 tablespoon water
- In a medium bowl, stir together all ingredients until combined. Refrigerate until ready to serve.
Let me know how you cook your tomatoes.