Fried Green Tomatoes with Peach Chutney

Southern Fried Green Tomatoes
http://pgoarelish2.files.wordpress.com/2011/01/14180_fried_gren_tom_f_v.jpg?w=98
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 10 mins

Fruity peach chutney gussies up Slocomb's prized green tomatoes. This recipe was selected as one of the "Year of Alabama Food" recipes. For more Alabama recipes, go to 800alabama.com/yof/main.cfm

Ingredients

Ginger Peach Chutney:
2 peaches, peeled and diced
3tablespoons finely diced onion
3tablespoons finely diced red bell pepper
2 green onions, sliced
2tablespoons diced pickled ginger
3tablespoons sugar
3tablespoons rice vinegar
Tomatoes:
1/2cup all-purpose flour, divided
1/2cup cornmeal
2 eggs
1/4teaspoon salt
Coarsely ground black pepper
4 green tomatoes, sliced
Oil for frying
3ounces goat cheese

Instructions

  1. To prepare the chutney, mix all ingredients and refrigerate overnight. The chutney can be made spicy with the addition of either pepper sauce or jalapeños.
  2. To prepare the tomatoes, mix half the flour with cornmeal. Beat eggs with a little water. Season remaining flour with salt and pepper. Dredge tomato slices in flour, dip in egg, and dredge in cornmeal mixture.
  3. Pour oil to a depth of 2-inches in a large skillet; heat until hot but not smoking. Add tomato slices and fry until crisp. Drain on paper towels. Serve topped with peach chutney and crumbled goat cheese.

Recipe courtesy of the Pepper Place Market and the Alabama Board of Tourism and Travel.

Nutritional Info *per serving

  • Glycemic Load 6.27
  • Calories 250
  • Fat 7g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 75mg
  • Sodium 210mg
  • Potassium 470mg
  • Carbohydrate 39g
  • Fiber 3g
  • Sugars 17g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 70%
  • Calcium 8%
  • Iron 15%
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