Fried Green Tomatoes
There are not many staples on a southern menu that are as expected as fried green tomatoes. There are different variations and presentations, but, at the Skull Creek Boathouse they add a nice twist with some tangy goat cheese and sweet south Carolina shrimp.
Ingredients
Fried Green Tomatoes
- 8 green tomato slices, cut ¼ inch thick
- 4 ounces cream style goat cheese
- 16 medium South Carolina shrimp, peeled and deveined
- 2 cups Three Pepper Jelly (recipe follows)
- 2 cups prepared Tempura Batter
- Salt and freshly ground black pepper, to taste
- ¼ cup thinly sliced green onions
- 2 cups all purpose flour, for dredging
- 4 cups vegetable oil, for frying
Tempura Batter
- 1½ cups all purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon white pepper
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- ¼ cup salad oil
- 1 cup milk
- 1¼ cups soda water
Instructions
- Heat the oil in a heavy-bottomed pot or cast iron skillet to 350°F.
- To prepare the tempura batter, combine the flour, cornstarch, baking powder, baking soda, salt, and white pepper. Add the egg and oil and mix well. Gradually add the milk, then stir in the soda water until combined.
- Spread ½ ounce of goat cheese on each tomato slice.
- Dredge the tomato slices in the flour and season with salt and pepper. Dip into the tempura batter.
- Fry for 2 to 3 minutes, or until golden brown. Remove to a wire rack or paper towels to drain.
- Dredge the shrimp in the flour, dip into the tempura batter, and fry for about 3 minutes, or until golden brown. Drain well.
- Arrange two tomato slices on each plate. Place four shrimp around the tomatoes, spoon the Three Pepper Jelly over the top, and garnish with the green onions.
