Fried Green Tomatoes with Pickled Jalapeño Cream

Adapted by StarChefs.com
Yield: 8 servings

INGREDIENTS:

Brine
2 cups buttermilk
¼ cup Kim Kim hot sauce
Breading
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon salt
Jalapeño Cream
½ cup mayonnaise
¼ cup heavy cream
¼ cup diced pickled jalapeños
3 cloves garlic minced
salt
black pepper
To Assemble and Serve
fryer oil
4 large green tomatoes, sliced into ¼-inch discs

METHOD:

For the Brine

In a bowl, combine buttermilk and hot sauce.

For the Breading

In a shallow half-hotel pan, combine flour, cornmeal, and salt.

For the Jalapeño Cream

In a small bowl, whisk together mayonnaise, cream, jalapeños, and garlic. Season with salt and pepper.

To Assemble and Serve

Heat oil in deep fryer to 350°F. Place green tomatoes in Brine for 10 to 15 minutes. Remove from Brine, and, working in small batches, coat tomatoes with Breading. Press Breading to tomatoes, ensuring that it adheres. Shake off excess and place tomatoes on a sheet tray. Fry tomatoes 3 to 5 minutes, until crispy. Serve with ramekins of Jalapeño Cream.