Fried Green Tomato Po’ Boys with Roasted Sweet Potatoes
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Ingredients & Equipment
What we send
- 1romaine heart
- 10 ouncesgreen tomato
- 12 ouncessweet potatoes
- 1/4 cupflour
- 1/4 cupbuttermilk [deactivated]
- 1/4 cupself-rising cornmeal mix
- 1 teaspoonCreole mustard
- 1/2 teaspoonhorseradish
What You’ll Need
- baking sheet
- aluminum foil
- 12" large pan
Prepare IngredientsPreheat oven to 425[degrees]F. Rinse all produce. Trim and discard scallion roots and thinly slice. Thinly slice romaine heart crosswise, discarding root. Cut tomatoes into ½-inch slices. Halve sweet potatoes lengthwise, then cut crosswise into ¼-inch slices. Halve rolls partway through, keeping intact.
Roast Sweet PotatoesOn a baking sheet, toss sweet potatoes with 2 tablespoons canola oil, ½ teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until tender, about 20 minutes.
Prepare Dredging StationWhile sweet potatoes roast, combine ½ of flour, 1 teaspoon kosher salt, and pepper on a plate. In a shallow bowl, whisk together buttermilk and 1 egg. On a separate plate, combine cornmeal mix, remaining flour, and ½ teaspoon kosher salt. Wrap rolls together in foil and place in oven to warm until ready to use.
Dredge and Fry TomatoesWhile rolls warm, heat ¼ cup canola oil in a large pan over medium-high heat. Dredge tomatoes in flour, shaking off excess. Dip in egg mixture, allowing excess to drip off. Dredge in cornmeal mixture, shaking off excess. When oil is shimmering, add tomatoes and fry, working in batches if necessary, until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
Make Remoulade and Avocado MashIn a small bowl, whisk together mayonnaise, mustard, horseradish, and scallions. Taste and add salt and pepper as needed. Set aside. Halve avocado, discarding pit. Using a spoon, carefully scoop out flesh into a small bowl, discarding skin. Using a fork, mash until mostly smooth. Season with ⅛ teaspoon kosher salt.
Plate Po' BoysSpread avocado mash inside warmed rolls. Fill with romaine heart and fried green tomatoes. Drizzle over remoulade. Enjoy po' boys with roasted sweet potatoes alongside, picturing yourself in the French Quarter.