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fried green tomatoes with peach pepper jelly sauce

(1)
review
ravenhigheagle avatar
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)
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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