Fried Green Tomatoes with Spicy Raita
- Yield: 6 servings
- 3/4cup plain yogurt (preferably goat's milk)
- 1-- garlic clove
- 1-- carrot, peeled
- 1-- lime
- 1tablespoon spicy Indian green chile pickles
- 1teaspoon Dijon mustard
- 2teaspoons cumin seeds
- 2cups grapeseed oil (approx.)
- 3-- medium green tomatoes
- -- Salt and black pepper
- 1cup all-purpose flour
- 3-- eggs
- 1cup panko breadcrumbs, finely ground and sifted
- -- Espelette pepper
- To make the raita: Spoon the yogurt into a medium mixing bowl. Grate the garlic directly into the yogurt. Grate and measure out 3 tablespoons carrot and mix into yogurt, including any carrot juices that accumulate. Squeeze 1 tablespoon lime juice into mixture, then stir in pickles and mustard.
- Toast cumin seed in a small dry skillet over low heat until they turn a shade darker and develop a deep nutty aroma, about 4 minutes, shaking the pan now and them. Add cumin to yogurt mixture. Let stand at least a few hours before using. The raita is best made a day in advance so the flavors can fully develop. Stor it, covered, in the refrigerator for up to 1 week.
- To make the tomatoes, line a platter with paper towels and set aside.
- Heat a deep skillet over medium-high heat and add 2 inches of oil to pan. Heat oil to 350F. Or heat the oil in t deep fryer to 350F.
- Cut tomatoes into 1/2 inch slices and season with salt and pepper. Bread tomatoes, using 3-step fry prep, with flour, egg and panko. Add tomatoes to oil and fry until golden brown, about 3 minutes per side. If you're using a deep fryer, the cooking time will be about 4 minutes total. Transfer tomatoes to paper towels and immediately sprinkle with salt, black pepper and Espelette pepper. Serve with a generous portion of raita.
Recipe courtesy of Woodfire in Atlanta, Ga.