Kickin' It with Deep Fried Tomatoes

Chef Harrison Keevil keeps it simple when it comes to the beloved Southern staple of fried green tomatoes. For his menu at Brookville Restaurant in Charlottesville, Virginia, he breads thick tomato slices in an armor of cornmeal and plunges them in a deep fryer to crisp up and seal in the flavor imparted from buttermilk-hot sauce brine—the same brine Keevil uses for his fried chicken. Finesse comes in the form of a pickled jalapeño kick. Diners either smear on or go for a swim in his mayo-laden jalapeño cream—spicy enough to tickle your inner Scoville scale. It's impossible not to double dip.

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