MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Fried Green Tomatoes with Crabmeat and Watermelon
| Fried Green Tomatoes with Crabmeat and Watermelon | Print |
Recipe By: Alice Morrow
Fried Green Tomatoes with Crabmeat and Watermelon
Ingredients
- Vinaigrette:
- 2 c. unsweetened freshly brewed black tea
- ½ c. fresh lemon juice
- 3 T. honey
- 3 sprigs of fresh mint
- Kosher salt, fresh ground black pepper
- Fried Green Tomatoes:
- Kosher salt, fresh ground black pepper
- 3 c. flour
- 3-4 firm green tomatoes, sliced ½” thick
- 2 c. buttermilk
- Canola oil for frying
- Crabmeat/Watermelon Topping:
- 1 ½ c. jumbo lump crabmeat, picked for shells
- 2 c. cubed fresh watermelon
- 10 roughly chopped fresh basil leaves
- Juice of 2 limes
- Kosher salt, fresh black pepper
- ¼ c. fresh sliced chives
Instructions
- Vinaigrette: In small saucepan, place over medium heat and bring tea, lemon juice and honey to a simmer. Reduce heat and simmer until syrupy and reduced by half. Turn off heat and add mint. Set aside for 5 minutes to steep. Discard mint and pour the syrup into a bowl. Whisk in salt and pepper to taste.
- Fried Green Tomatoes: In a shallow dish, whisk together flour and season with salt and pepper. In another dish, season the tomato slices. Pour buttermilk over tomatoes to cover and turn that the slices are evenly coated. Remove from buttermilk and season again with salt and pepper. Dredge in flour, repeat dipping in buttermilk and flour. Set tomatoes on a platter.
- In large iron skillet, add enough oil to fill the skillet 2” deep. Heat to 350. Slide the tomato slices into oil, do not overcrowd. Fry about 3 minutes on each side or until golden brown. Use a metal spatula to lift cooked tomatoes to a paper lined dish. Season each cooked batch with more salt and pepper.
- In another bowl, combine crabmeat, watermelon, basil, lime juice, salt and pepper. Carefully mix to combine.
- Place 2-3 fried tomatoes on a serving plate. Top with the crab/watermelon topping and sprinkle with chives. Whisk the oil into the tea reduction, drizzle over crab and tomatoes and serve.
Notes
*****Sometimes I like to substitute panko bread crumbs for flour. I love the texture.
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