Fried Green Tomatoes, Chimichurri, Upland Cress, Lemon-cayenne Mayonnaise Recipe
Make Fried Green Tomatoes, Chimichurri, Upland Cress, Lemon-cayenne Mayonnaise Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Green Tomatoes
Chimichurri
Lemon-Cayenne Mayonnaise
Garnish
Method
Fried Green Tomatoes
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick slices and sprinkle with salt and black pepper. Let sit for about 15 minutes to draw out moisture.
Dredge the Tomatoes
Set up a dredging station with three shallow bowls: one with flour, one with buttermilk, and one with cornmeal. Dip each tomato slice into the flour, then the buttermilk, and finally coat with cornmeal.
Fry the Tomatoes
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded tomato slices, frying in batches if necessary. Fry until golden brown, about 3-4 minutes per side. Drain on paper towels.
Chimichurri
Prepare the Chimichurri
In a food processor, combine parsley, oregano, garlic, red wine vinegar, olive oil, crushed red pepper flakes, and salt. Pulse until finely chopped and well mixed. Adjust seasoning to taste if needed.
Lemon-Cayenne Mayonnaise
Mix the Mayonnaise
In a small bowl, combine mayonnaise, lemon juice, and cayenne pepper. Mix well until smooth. Adjust seasoning to taste.
Assemble the Dish
Plate the Dish
On a serving plate, arrange the fried green tomatoes. Drizzle with chimichurri and dollop with lemon-cayenne mayonnaise. Garnish with upland cress on top.