When it's time to capitalize on that one time of year where we see an abundance of squash blossoms and green tomatoes. It's peak summer and you don't want to miss out.
yields an appetizer platter serving anywhere from 1-6 people.
- 1/2 C grated cheddar cheese
- 1/4 C cream cheese at room temp.
- 1 T chopped pimentons
- 1/2 t mayo
- 1/2 t Crystal hot sauce
- 1/4 lemon (juice)
- 1/4 t smoked paprika
Combine all ingredients. Fold until everything is combined; set aside.
Prep Tomatoes & Blossoms:
- 2 large green tomatoes, firm and not overly ripe
- 4 squash blossoms
- 2 T rice wine vinegar
- 1 t salt
- 1/2 t cracked black pepper
In medium non-reactive dish, combine vinegar, salt and pepper. Slice green tomatoes into 1/2 inch slices, discard tomato ends. Place tomato slices in bowl with vinegar solution; fill with water until slices are submerged, let stand for 15 minutes. Remove stamen from squash blossoms, set aside.
- 1/2 C all-purpose flour, divided
- 1/2 C medium grind cornmeal
- 1/4 t cayenne
- 1 egg
- 1/2 Cup milk
- approx. 6 C canola oil (enough oil to fill skillet about halfway)
Set up your fry station: Place 1/4 C of flour on a small plate, next to the plate: place egg and milk in a small bowl and whisk to combine, follow with a plate of 1/4 C of flour, cornmeal, and cayenne mix. Season all 3 setups with salt and pepper. Order: plain flour, egg wash, flour/cornmeal mix. Add oil to skillet, and heat until temp. reaches 350 degrees. Working in batches: grab tomato from brine, dredge in flour, dip in egg wash, coat with cornmeal crust, fry. After about a minute, flip tomato. Continue to fry tomato until golden brown; remove tomato, set aside, and immediately season with flaky salt. Do this a few tomatoes at a time until all are complete. Once the tomatoes are fried; fry squash blossoms using the same method.
On a platter, spread pimento cheese evenly as a stripe down the plate. Place fried green tomatoes directly on top. Scatter squash blossoms alongside tomatoes. Finish with chopped parsley.