We recently found out that one of Keith’s closest friends, Phil, and his girlfriend, Jen are moving to New Orleans. Because Phil has been a staple in our New York life for as long as we have been together, it was crazy to hear that he would no long be a regular part of the poker night, dinner party, bar crawling landscape we’ve cultivated in New York. Once the shock of their announcement wore off, we were really excited for their shotgun apartment (what we refer to as a railroad apartment in NYC is called shotgun in New Orleans because a shot could travel from the front door to the back door of the apartment without hitting a wall), the amazing food, the countless festivals, and the great weather in a City that they will soon call home. New Orleans is one of our favorite places (we actually considered moving there a few years back) because the city is beautiful, we ate some of the best Creole and Southern Food we’ve ever had, and every person we met were super friendly. In honor of Phil and Jen’s huge move, it only seemed fitting that I use the last green tomatoes from Papo’s Garden and make some classic Southern food. Sure, my fried green tomatoes are not nearly as good as the ones that we had at Jacques-Imo’s on Oak Street, but they’ll have to hold me over until we can fly south for a visit.
3 firm green tomatoes
1 cup buttermilk
1 ½ tbs hot sauce or sriracha
¾ cup whole wheat flour
¾ cup fine ground cornmeal
½ teaspoon salt
½ teaspoon pepper
Vegetable Oil for frying
Cut tomatoes lengthwise into ¼ slices. Place all of the slices in a colander and sprinkle with salt. Let stand for 30 minutes to allow the salt to draw the excess moisture out of the tomatoes.
While the tomatoes are straining mix the buttermilk and the hot sauce together in a shallow bowl. Mix the whole wheat flour, cornmeal, salt, and pepper together in another bowl. Using a shallow frying pan, heat a ½ inch of vegetable oil to 350 degrees.
Dip the tomato slices in buttermilk until evenly coated, and then dredge in the cornmeal four mixture. Drop into the hot oil and fry until browned and crispy, flipping once. Remove the tomatoes from the oil and let cool on a paper towel lined plate.
Serve with a tangy Greek yogurt herbed dipping sauce (pictured) or a with a classic spicy remoulade.