Fried Green Tomatoes with Creamy Madagascar Black Peppercorn Dressing
Take a trip to the South with these crispy fried green tomatoes, where tangy meets crunchy in the most delightful way! Dipped in a creamy Madagascar Black Peppercorn dressing, they’re perfect for sharing—if you can resist the temptation to keep them all to yourself! A bite of this dish is like a warm hug from Grandma, only with a gourmet twist!
I N G R E D I E N T S :
Creamy Madagascar Black Peppercorn Dressing:
I N S T R U C T I O N S :
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For the Tomatoes: Lightly sprinkle the tomato slices with salt and set aside.
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Whisk together the egg and water in a shallow dish. In a separate shallow dish add the flour; in a third shallow dish stir together the cornmeal, some salt and pepper.
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Add enough
Extra Virgin Olive Oil to a large cast-iron skillet or other heavy-bottomed skillet so that there is a depth of at least 1/2 inch. Heat the
Extra Virgin Olive Oil over medium heat.
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Create an assembly line as follows: tomatoes, flour, egg, cornmeal mixture and a baking sheet or large plate. One at a time, dip both sides of each tomato slice first in the flour and then to the egg mixture. Lastly, press the slices into the cornmeal mixture, shaking off any excess. Place them on the baking sheet/plate in a single layer until they’re all coated.
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Carefully add the tomatoes to the skillet in a single layer (in batches, if necessary). Fry for about 2 minutes each side, flipping once, or until golden. Remove with tongs and drain on paper towels.
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Arrange fried tomatoes on a serving platter and drizzle with the Madagascar Black Peppercorn dressing. Finish with a sprinkling of fresh dill.
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For the Dressing: In a small food processor or blender, mix together all the ingredients until creamy and smooth. Store in the fridge up to a week.
