Cheese & Beer Battered Green Tomato Cob
Main Course, Snack
Feeds 4
Cook Time: 20 Minutes
Difficulty: Medium
A proper cob is something so special. Usually wrapped in cling film with a hand written label on the bar!
This takes the whole concept of the cob to the next level. In fact, any sandwich!
Dont be shy with the sliced cheese - make it thick, make it generous. This also means you can be more generous with the raw onion too!
Soft white baps are the traditional way to go, but obviously go with what you have in the house if you need to!
I have used a local beer to make the batter, anything fizzy will do. I have done this with Cava or tonic water in the past, both have been delicious. It’s the fizz that makes the batter extra crispy!
Make the batter fresh, just before you are going to serve - you want there still to be some fizz when you cook it, otherwise there is no point using the fizz in the mix!
These fried green tomatoes make an amazing snack on their own - little dash of lemon juice and some garlic mayo for dipping! Magic!
Cheese wise, I like a mature cheddar - this is more traditional. Most pubs also wouldnt use overly expensive or artisan cheese. But you do you. Go for something tangy though! It needs to hold its own in this mega sandwich!
INGREDIENTS:
4 Green Tomatoes
4 Soft White Baps
8 Thick Slices Cheddar Cheese
Butter for the baps
1 Red Onion
150g Gluten Free Flour
4-5 Tbsp Corn Flour
75-100g Beer
Pinch of Salt
1 Egg
200ml Cooking Oil
METHOD:
Start by adding the cooking oil to a pan and heating on medium
You can use a deep fat fryer if you have one - set it to around 160C
Slice the tomatoes into 8-10mm slices
Sprinkle some corn flour onto a plate or wide based bowl/dish
Make the batter - add the flour to a mixing bowl with a pinch of salt
Add the egg and a splash of beer - whisk to combine
Add enough beer until the batter is a coating consistency - not too thin.
Check the oil is hot enough by dropping a small amount of batter into the pan - it should sizzle straight away
Dip the tomato slices in the cornflour to help the batter stick and coat on all sides
Dip this slice into the batter and drop carefully into the hot oil
Dont over crowd the pan - cook the slices in batches
When golden on one side, flip and cook until golden on the other
When ready, drain each slice on some kitchen roll
If you have any batter left, scatter this into the hot oil and cook for 2-3 minutes until golden and crispy - crispy batter bits!
Assemble the cob by slicing the white baps, butter liberally and place a slice of the fried tomato on top
Top with the sliced cheese and thinly sliced raw red onion
Serve with the rest of the beer and the crispy batter bits!
