Here’s the formula for an addictive appetizer: take something crunchy and salty, pair it with something smooth and creamy, and step back from the table before you get mowed down by your guests. A perfect example? This take on the Southern summer stalwart fried green tomatoes served up by chef Brandon Velie at his recent Beard House dinner.
Velie plays with the traditional dredge, adding in two types of cornmeal and garbanzo bean flour to ensure the ‘maters are properly coated, and thus will fry to crisp perfection. Served with a tangy herbed buttermilk dressing, these irresistible bites will put the thought of ripe tomatoes out of your mind completely. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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