Go Back Email Link
+ servings

Fried Green Tomatoes with Peach Pepper Jelly Sauce

Crispy fried green tomatoes with a sweet and tangy Peach Pepper Jelly.
Course Appetizer
Servings 4


  • ½ cup red pepper jelly
  • ½ cup finely diced peach
  • 1 teaspoon creole mustard
  • 2 teaspoons horseradish
  • 4 medium green tomatoes, cut in ¼-inch slices
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup buttermilk
  • 2 eggs
  • ¾ cup cornmeal
  • ¾ cup panko crumbs
  • Vegetable or Peanut oil


  • Combine red pepper jelly, diced peach, mustard, and horseradish in a small saucepan and simmer for 5 minutes. Let cool to room temperature.
  • On a plate, stir together flour, salt and pepper, and cayenne pepper.
  • Whisk together buttermilk and eggs in a bowl.
  • Mix together cornmeal and panko crumbs on a second plate.
  • Pour oil to approximately ½-inch depth in a large skillet and heat over medium heat until oil is hot.
  • Dredge each tomato slice in flour, then dip in buttermilk/egg mixture, and then coat with cornmeal/panko mixture. Place about 5 slices in oil at a time (do not crowd) and cook until golden brown on both sides, about 3 minutes per side. Place on a paper towel-lined plate. Season with a little more salt while warm. Serve warm with pepper jelly sauce.