📝 About This Recipe
A crunchy, nutty twist on a beloved Southern classic that brings together the tartness of firm green tomatoes and the earthy richness of roasted peanuts. This recipe elevates the traditional cornmeal crust by incorporating finely ground peanuts for an irresistible texture and a deeper flavor profile. Perfect as a summer appetizer or a decadent side dish, these golden-brown medallions are best served warm with a zesty, homemade remoulade.
🥗 Ingredients
Main Ingredients
- 4 large Green Tomatoes (firm and unripened, sliced into 1/2-inch rounds)
- 1 teaspoon Kosher Salt (for drawing out moisture)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose Flour
- 1 cup Roasted Salted Peanuts (pulsed in a food processor until fine crumbs)
- 1/2 cup Yellow Cornmeal (fine ground)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 2 Large Eggs (beaten)
- 1/2 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (like Crystal or Louisiana style)
Frying and Sauce
- 1 cup Peanut Oil (for shallow frying)
- 1/2 cup Mayonnaise (for the sauce)
- 1 tablespoon Dijon Mustard (for the sauce)
- 1 tablespoon Capers (drained and minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Slice the green tomatoes into even 1/2-inch thick rounds. Lay them out on a paper towel-lined baking sheet and sprinkle both sides with kosher salt. Let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with more paper towels.
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2
While the tomatoes rest, prepare the remoulade by whisking together the mayonnaise, Dijon mustard, minced capers, lemon juice, and a dash of hot sauce in a small bowl. Refrigerate until ready to serve.
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3
In a food processor, pulse the roasted peanuts until they reach the consistency of coarse sand. Be careful not to over-process, or you will end up with peanut butter!
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4
Set up three shallow bowls for dredging. In the first bowl, place the all-purpose flour mixed with black pepper.
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5
In the second bowl, whisk together the eggs, buttermilk, and 1 tablespoon of hot sauce until well combined.
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6
In the third bowl, combine the ground peanuts, yellow cornmeal, smoked paprika, and garlic powder. Mix thoroughly.
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7
Working with one slice at a time, dredge the tomato in the flour, shaking off the excess. Dip it into the egg mixture to coat completely, then press it firmly into the peanut-cornmeal mixture until fully crusted.
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8
Place the breaded tomatoes on a wire rack and let them set for 5 minutes; this helps the breading adhere better during frying.
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9
In a large cast-iron skillet, heat the peanut oil over medium-high heat until it reaches 350°F (175°C). The oil should be about 1/4 inch deep.
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10
Carefully place 3-4 tomato slices in the hot oil, being careful not to crowd the pan. Fry for 2-3 minutes per side until the crust is a deep golden brown and crispy.
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11
Use a slotted spatula to remove the tomatoes and place them on a clean wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of salt while hot.
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12
Repeat the process with the remaining tomato slices, adjusting the heat as needed to maintain the oil temperature.
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13
Serve the tomatoes immediately while hot and crunchy, with a generous dollop of the chilled remoulade sauce on the side or drizzled over the top.
💡 Chef's Tips
Choose tomatoes that are rock-hard and bright green; any hint of softening or pink means they will be too mushy when fried. If you don't have a food processor, you can put the peanuts in a heavy-duty zip-top bag and crush them with a rolling pin. Always use a wire rack for draining rather than paper towels to keep the bottom of the tomatoes from becoming soggy. Peanut oil is the best choice for this recipe because of its high smoke point and complementary flavor, but vegetable oil works in a pinch. If the peanut crust is browning too quickly, lower the heat slightly to ensure the tomato inside has enough time to soften.
🍽️ Serving Suggestions
Pair these with a glass of ice-cold sweet tea or a crisp pilsner to balance the richness of the fried crust. Serve as a base for a 'Southern Benedict' by topping with a poached egg and hollandaise sauce for brunch. These make an excellent topping for a classic burger or a spicy chicken sandwich. Arrange them over a bed of fresh arugula tossed in a light lemon vinaigrette for a sophisticated salad course. Serve alongside a bowl of creamy pimento cheese for the ultimate Southern appetizer spread.