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Recipes / David Bancroft’s Fried Green Tomatoes

March 5, 2020 by David Bancroft

David Bancroft’s Fried Green Tomatoes

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These aren’t just any fried green tomatoes, they’re David Bancroft‘s fried green tomatoes. If you’re not familiar with Bancroft, he’s a good one to get to know. Or at least get to know his recipes. Bancroft is an Auburn-based James Beard semifinalist, restaurateur and chef. We’re pretty sure this one will stamp a memorable flavor imprint on the palettes of both you and your guests. Enjoy!

David Bancroft’s Fried Green Tomatoes
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David Bancroft’s Fried Green Tomatoes

Servings

4

servings
Total time

1

hour 

10

minutes

In 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.

By David Bancroft

Meet David Bancroft, Prime Cuts host, chef, and owner of Auburn, Alabama-based Acre and Bow & Arrow restaurants.…

Tags

cook

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