These aren’t just any fried green tomatoes, they’re David Bancroft’s fried green tomatoes. If you don’t know; Bancroft is an Auburn-based James Beard semifinalist. With two fantastic restaurants in Alabama, Acre and Bow & Arrow, you can be pretty dang sure he knows what he’s doing. This recipe is a delicious and unbeatable revamp of the classic southern side dish. These are a fantastic option for your next backyard event and it’s the only thing your guests will be more impressed with than your gorgeous lawn.
Fried Green Tomatoes, Like the Movie?
If you think of the silver screen anytime you hear the mouthwatering phrase that seems to be iconic in the South, you’re not alone. It turns out that quite a few people think the same thing. And, it turns out that quite a few people don’t know the real history of the fried green tomato.
It turns out that the crispy dish wasn’t associated with the South until the ‘90s. Before then, it was a Midwest and Northeast dish. It may have been brought over by Jewish immigrants in the early 1900s.
So, how did it become a Southern favorite?
To answer that, you have only to think of that fantastic, beloved, Kathy Bates-led movie, Fried Green Tomatoes. The movie’s setting in Alabama increased the Southern love for the delicious dish; from there, it took off like wildfire.
And we should all be so glad it is because, without it, we would never have this delectable Bancroft recipe.
David Bancroft’s Fried Green Tomatoes
4
servings1
hour10
minutesIn this recipe, fried green tomatoes are paired with marinated crab and crystal rémoulade. Prepare the Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimento cheese to save time, or prepare your family’s favorite recipe.
Ingredients
Peanut oil, for frying
12 slices fresh green tomatoes
1 cup whole buttermilk
2 cups cornmeal, such as Granary Farms
Crystal Remoulade (ingredients and steps below)
1 cup pimento cheese
Marinated Crab (ingredients and steps below)
Garnish: fresh basil leaves
Marinated Crab Ingredients
1 pound fresh Gulf crab, picked clean of shells
1 fresh jalapeño, seeded and minced
1 garlic clove, minced
zest and juice of 1 lime
1 tbsp. chopped fresh cilantro
1/2 tsp. kosher salt
dash of hot sauce, such as Crystal
1 tbsp. extra-virgin olive oil
Crystal Rémoulade ingredients
1 cup mayonnaise
1/3 cup Creole mustard
Juice of 1 lemon
1/2 tbsp. hot sauce, such as Crystal
1 tbsp. Creole seasoning
1 finely minced spicy pickle chip, such as Wickle’s
1 tbsp. water
Directions
- For the Fried Green Tomatoes, In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350° F.
- Dip tomato slices in buttermilk; dredge in cornmeal.
- Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
- For the Marinated Crab, in a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
- For the Crystal Remoulade, in a medium bowl, stir together ingredients from the mayonnaise to the water until combined. Refrigerate until ready to serve
- For each serving, spread 2 tablespoons Crystal Rémoulade on the bottom of 1 plate. Top with 1 tomato slice. Spread tomato with 2 tablespoons pimento cheese. Top with another tomato slice and 2 tablespoons pimento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.
You’ve got a delicious, new take on a Southern classic to try out. You can pair it with our Backyard Bacon Cheeseburger Recipe by Ballistic BBQ. Or maybe our Honey Curry Chicken Kebabs Recipe. Or you can cook up some of these great Easy Snacks: Homemade Potato Chips for a tasty party spread your friends won’t be able to get enough of at your next backyard event.
