Acre Restaurant’s Fried Green Tomatoes

Acre_FriedGreenTomatoes

Chef David Bancroft of Acre Restaurant in Auburn, Alabama, has an appreciation for scratch-made food, and his passion for gardening yields an inspired menu. On a daily basis, Bancroft celebrates Southern flavors and heritage.

Acre Restaurant's Fried Green Tomatoes
Serves 4
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Ingredients
  1. Peanut oil, for frying
  2. 12 slices fresh green tomato
  3. 1 cup whole buttermilk
  4. 2 cups cornmeal, such as Granary Farms
  5. Crystal Rémoulade (recipe follows)
  6. 1 cup pimiento cheese
  7. Marinated Crab (recipe follows)
  8. Garnish: fresh basil leaves
Instructions
  1. In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°.
  2. Dip tomato slices in buttermilk; dredge in cornmeal. Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
  3. 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 pimiento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.
Notes
  1. Prepare Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimiento cheese to save time, or prepare your family’s favorite recipe.
Taste of the South https://www.tasteofthesouthmagazine.com/
Marinated Crab
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Ingredients
  1. 1 pound fresh Gulf crab, picked clean of shells
  2. 1 fresh jalapeño, seeded and minced
  3. 1 garlic clove, minced
  4. Zest and juice of 1 lime
  5. 1 tablespoon chopped fresh cilantro
  6. Dash of hot sauce, such as Crystal
  7. ½ teaspoon kosher salt
  8. 1 tablespoon extra-virgin olive oil
Instructions
  1. In a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
Taste of the South https://www.tasteofthesouthmagazine.com/
Crystal Rémoulade
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Ingredients
  1. 1 cup mayonnaise
  2. 1/3 cup Creole mustard
  3. Juice of 1 lemon
  4. 1/2 tablespoon hot sauce, such as Crystal
  5. 1 tablespoon Creole seasoning
  6. 1 finely minced spicy pickle chip, such as Wickle’s
  7. 1 tablespoon water
Instructions
  1. In a medium bowl, stir together all ingredients until combined. Refrigerate until ready to serve.
Taste of the South https://www.tasteofthesouthmagazine.com/

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