This “Fried Salad” is a creative, two-part dish that combines the refreshing crunch of a cold cucumber salad with the savory, crispy satisfaction of fried green tomatoes. The salad features thick slices of cucumber marinated in a rich mixture of mayonnaise, vinegar, and celery seed, allowing the flavors to meld for a tangy, creamy bite. Meanwhile, firm green tomatoes are battered in cornmeal or flour and pan-fried until golden brown. This dish offers a delightful contrast of temperatures and textures, making it an excellent choice for potlucks, summer dinners, or as a unique side dish. It’s a comforting, homemade meal that brings a nostalgic, rustic flavor profile to your table.
Fried Salad
Description
This "Fried Salad" is a creative, two-part dish that combines the refreshing crunch of a cold cucumber salad with the savory, crispy satisfaction of fried green tomatoes. The salad features thick slices of cucumber marinated in a rich mixture of mayonnaise, vinegar, and celery seed, allowing the flavors to meld for a tangy, creamy bite. Meanwhile, firm green tomatoes are battered in cornmeal or flour and pan-fried until golden brown. This dish offers a delightful contrast of temperatures and textures, making it an excellent choice for potlucks, summer dinners, or as a unique side dish. It&# 226;ÂÂs a comforting, homemade meal that brings a nostalgic, rustic flavor profile to your table.Ingredients
Directions
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In a mixing bowl, combine mayonnaise and vinegar to create the base dressing.
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Add sour cream and crushed celery seed to the mayonnaise mixture, stirring until smooth and well combined.
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Peel the cucumbers and slice them into thick rounds or half-moons.
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Add the sliced cucumbers to the dressing mixture and toss gently to coat evenly.
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Cover the cucumber mixture and refrigerate for at least 2 hours to allow the flavors to marinate.
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While the salad chills, slice firm green tomatoes into 1/2-inch thick rounds.
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Set up a breading station with cornmeal or flour.
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Dredge each tomato slice in the cornmeal or flour, ensuring an even coating.
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Heat oil in a large skillet over medium-high heat.
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Fry the battered tomatoes in batches until golden brown and crispy on both sides.
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Transfer fried tomatoes to a paper towel-lined plate to drain excess oil.
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Serve the crispy fried tomatoes alongside the chilled cucumber salad.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 127.2kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 7.2g36%
- Cholesterol 31.8mg11%
- Sodium 16.3mg1%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 0.4g2%
- Sugars 4.1g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The cucumber salad can be made up to a day in advance. Keep refrigerated until ready to serve. Fried tomatoes are best served immediately while hot and crispy.
Substitutions: If you don't have fresh green tomatoes, you can use firm, unripe tomatoes. You can substitute sour cream with yogurt for a lighter option in the salad. Use all-purpose flour instead of cornmeal if preferred.
Tip: For the salad, let it marinate longer (up to 4 hours) for a stronger flavor. Ensure the oil is hot before adding the tomatoes to prevent them from absorbing too much oil.
Safety: When canning green tomatoes (if making your own canned versions), follow proper water bath canning procedures to ensure safety. Discard liquid from canned tomatoes before frying.
