Classic Ghost Pepper Fried Tomatoes
FOR THE FRIED TOMATOES:
- 3 large yellow heirloom tomatoes, cut to ½” slices
- 1 C. all-purpose flour
- ¾ C. yellow cornmeal
- 2 teaspoon season salt, divided
- 2 large eggs
- 2 tablespoons buttermilk
- 1/4 cup Yellowbird Ghost Pepper Hot Sauce
- 1 lemon, halved
- 6 basil leaves
- 1 quart vegetable oil, for frying
FOR THE DIP
- 3 tablespoons mayonnaise
- 3 tablespoons Yellowbird Ghost Pepper Hot Sauce
- 3 leaves fresh basil, chopped
FOR THE FRIED TOMATOES
- Slice tomatoes ½ inch thick and lay flat on a paper towel to remove excess water. Sprinkle slices with salt and let rest for 10 minutes to draw out the moisture. Dab tomatoes with a paper towel to remove the extra moisture.
- Meanwhile, add oil ½ inch deep to a fry pan over medium-high heat.
- Prepare your dredging station: place 1 cup flour and 1 teaspoon season salt on a deep plate. On a second deep plate, whisk together cornmeal and 1 teaspoon season salt until blended.
- In a shallow bowl, whisk together eggs, buttermilk, and Yellowbird Ghost Pepper Hot Sauce.
- Take one tomato slice and coat in flour mixture, then in wet batter, then in cornmeal mixture. Place the dredged tomato onto a clean sheet tray and repeat with remaining tomato slices.
- When the oil is at 350°F, drop in your dredged tomatoes, working in batches, and fry each side for 2 minutes, flipping gently. Remove from oil and allow to cool on a paper-towel lined sheet tray.
- Chiffonade basil leaves. Arrange tomatoes on a plate and squeeze one lemon half over the fried tomatoes and sprinkle with basil. Serve with the suggested dip recipe below and savor.
FOR THE DIP
- In a small bowl whisk together the mayonnaise and the ghost pepper. Fold in the basil and serve alongside the fried tomatoes. Dunk, spread, or dip ‘em.