October is National Tomato Month and to celebrate, Chef Andrew Haile from Isle of Capri Casino Hotel in Natchez, Mississippi, sent in this recipe to share. It’s a southern dish that is simple, good, and has a little Natchez flair! And of course, when you serve this dish, don’t forget the sweet tea!
Fried Green Tomatoes with Pepper Jelly
1 tsp of creole mustard
2 tsp of horseradish
1 cup of red pepper jelly (can be purchased at market)
1/2 cup of diced fresh peaches
Place all of the above ingredients in sauce pan and bring to a simmer. Adjust seasoning with salt and pepper if needed. Set aside for later.
4 green tomatoes sliced about ¼ inch thick, sprinkled with salt and pepper
1 cup of buttermilk
1 cup of flour
1 cup of corn meal
½ tsp of cayenne
½ tsp paprika
½ tsp salt
½ tsp of black pepper
Combine the eggs and buttermilk for the egg wash. Season the cornmeal with the salt, pepper, cayenne, and paprika. Dredge the slices of tomatoes into the flour, egg wash and then the cornmeal. Fry at 350 degrees for 3-5 minutes or until they float and are golden brown. Allow to drain and serve them with the pepper jelly.