Your’e right, November is an odd time to be posting about a summer fry basket, but I’m trying my best to get in all my Pig Roast Sides before the New Years. Probably by March I’ll be posting about the October-November Harvest events…
Cornmeal Crusted Fried Green Tomatoes and Zucchini Sticks
Regardless, this was down right delicious. (Never met a fried vegetable I didn’t like!) I wanted a salty starter for our Tunitas Creek Kitchen Pig Roast and green tomatoes were still going strong on Potrero Nuevo Farm ? so why not" We used three deep fryers to turn appetizers out for 65 people. It went smoothly until we overloaded the circuits, but nonetheless my incredible chefs re-wired and got it all figured out without too much fuss. Never a dull moment in the farm kitchen!
Chef Stefan Moser at Tunitas Creek Pig Roast: Fried Green Tomatoes
We taste tested different varieties of green tomatoes, including the Green Zebra ? which is a ripe tomato that is green. The chefs and farmers preferred the dry farmed Early Girl’s. This is an intense small (red when ripe) tomato that is packed with minerality, high sugar, and high acidity. The big heirlooms were good too but didn’t fry quite as well because they had more water content ? they were still delicious ? but if one has options then go green Early Girl or Molina or use the ripe green zebra but make sure it’s not over ripe.
What do you mean the electricity is out" Arrgh!!! ( Chef Jose Castro & Stefan Moser)
The zucchini sticks were tasty too. We cut medium size zucchini long, but they didn’t coat too well in the cormeal. I didn’t hear any complaints for uneven coating from our guests. Fried, is arguably the best way to eat zucchini. Of course homemade ranch dressing with any veggie is irresistible.
Gawd, what’s happened to me" I used to be so Frenchified and now I’m all country Western. Fine dining is boring ? give me some fried foo...