Green Tomato Fries With Fiery Ketchup Recipes

Steps:

• In a large bowl combine the seasoned flour ingredients, and mix well. In a separate bowl combine Fiery Ketchup ingredients.
• Heat oil in deep fryer to 400 degrees.
• For each serving, dip 4 ounces tomatoes in buttermilk, letting excess drain off and then dredge in seasoned flour. Be sure to get all sides, press lightly while flouring so it will stick.
• Fry individual portions so you do not overcrowd fryer. Deep fry for about 1 minute, until outside is golden brown. Drain on paper towels.
• Serve with 2 ounces Fiery Ketchup for dipping. Enjoy!

Steps:

• Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
• Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
• Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
• Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Steps:

• Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree'd tomatoes.
• Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree'd onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree'ing the onions.
• Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
• Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
• Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.