fried green tomatoes with peach pepper jelly sauce

Name: Fried Green Tomatoes with Peach Pepper Jelly Sauce
Prep time: 15 min
Cook time: 20 min
Cuisine: Southern
Ingredients: PEACH PEPPER JELLY.; 1/2 cup(s) red pepper jelly; 1/2 cup(s) finely diced peach; 1 teaspoon(s) creole mustard; 2 teaspoon(s) horseradish; FRIED GREEN TOMATOES; 4 medium green tomatoes, cut in ¼-inch slices; 1 cup(s) flour; 1 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground black pepper; 1/4 teaspoon(s) cayenne pepper; 1/2 cup(s) whole fat buttermilk; 2 large eggs; 3/4 cup(s) cornmeal; 3/4 cup(s) panko crumbs; - •vegetable or peanut oil

(1 rating)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Fried Green Tomatoes are a favorite throughout the South. This recipe pairs crunchy fried green tomatoes with a pepper jelly sauce studded with diced peaches. Pepper Jelly is my absolute favorite condiment. I love it as a salad dressing, a glaze for salmon, a condiment on a Panini, and as a flavoring for margaritas. Around these parts, green tomatoes are all over the place at farmers markets and roadside farm stands during the summer.

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(1 rating)

yield serving(s)

prep time 15 Min

cook time 20 Min

method Deep Fry

Ingredients For fried green tomatoes with peach pepper jelly sauce

PEACH PEPPER JELLY.
1/2 c

red pepper jelly
1/2 c

finely diced peach
1 tsp

creole mustard
2 tsp

horseradish
FRIED GREEN TOMATOES
4 md

green tomatoes, cut in ¼-inch slices
1 c

flour
1 tsp

salt
1/2 tsp

freshly ground black pepper
1/4 tsp

cayenne pepper
1/2 c

whole fat buttermilk
2 lg

eggs
3/4 c

cornmeal
3/4 c

panko crumbs
•vegetable or peanut oil

How To Make fried green tomatoes with peach pepper jelly sauce

1
Peach Pepper Jelly: Combine red pepper jelly, diced peach, mustard, and horseradish in a small saucepan and simmer for 5 minutes.

2
Let cool to room temperature.
3
Fried Green tomatoes: On a plate, stir together flour, salt and pepper, and cayenne pepper.
4
Whisk together buttermilk and eggs in a bowl.
5
Mix together cornmeal and panko crumbs on a second plate.
6
Pour oil to approximately ½-inch depth in a large skillet and heat over medium heat until oil is hot.
7
Dredge each tomato slice in flour, then dip in buttermilk/egg mixture, and then coat with cornmeal/panko mixture.
8
Place about 5 slices in oil at a time (do not crowd) and cook until golden brown on both sides, about 3 minutes per side.
9
Place on a paper towel-lined plate.
10
Season with a little more salt while warm.
11
Serve warm with pepper jelly sauce.
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