Friday, May 24, 2024 May 24, 2024
77° F Dallas, TX

The Perfect Fried Green Tomato

Chef Kent Rathbun’s version at his Blue Plate Kitchen is inspired by his Grandma Minnie. But Rathbun kicks it up a notch.
Photography by Kevin Marple

Photography by Kevin Marple

Fried Green Tomatoes with Ancho Chile Round Rock Honey

Serves Eight

For the Ancho Chile Round Rock Honey

1 ancho chile, stem,
seeds, and membrane

½ c. warm water

½ c. Round Rock

For the Vinaigrette

2 tbsp. extra
virgin olive oil

1 tbsp. lemon juice,
freshly squeezed
1 tsp. cracked
black pepper

1 tsp. sea salt

For the Fried Green Tomatoes

24 slices green tomatoes,
cut in half-inch-thick

1 c. whole milk

1 tsp. kosher salt

For the Seasoned Flour Dredge

½ c. corn flour

½ c. cornstarch

½ c. polenta

½ c. Wondra flour

2 tsp. granulated garlic

2 tsp.
granulated onion

2 tsp. cayenne

1 tsp. cracked
black pepper

2 tsp. fine
kosher salt

For the Garnish

16 oz. goat cheese

2 c. watercress or
pea tendrils

Honey: In a small sauce pot, cover ancho chile with
warm water and simmer for 8 to 10 minutes until chile
softens. Remove from heat and let cool. Transfer ancho chile and remaining water into a blender and purée until smooth. Transfer ancho purée to a small mixing bowl and
whisk in Round Rock Honey until smooth. Set aside for
later use.

Vinaigrette: In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, cracked black pepper, and sea salt.

Seasoned Flour Dredge: In a large mixing bowl, mix all ingredients until incorporated. Sift through a large-hole china cap.

Fried Green Tomatoes: In a small mixing bowl, mix whole milk and kosher salt together. In a medium-size mixing bowl, coat green tomatoes with milk bath. Drain milk bath from tomatoes, and dredge tomatoes in the seasoned flour dredge until coated completely. Transfer green tomatoes to a 350° deep-fat fryer and fry until golden-brown and crisp. Transfer to a paper towel, and let excess grease drain.

To Assemble: Arrange fried green tomatoes on a plate or platter. Three slices per person. Place two or three dollops of goat cheese around the plate and on top of the tomatoes. Drizzle honey on the tomatoes and around the plate. In a small mixing bowl, mix watercress or pea tendrils with the vinaigrette until all leaves are coated. Arrange evenly on top of the tomatoes as a garnish and serve.

*TIP: Rathbun likes using Round Rock Honey for this recipe. Find it at Dallas Farmers Market and Central Market.