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Dessert Recipe

Fried Green Tomatoes with Curried Peach Preserves and Whipped Feta

Vivian Howard

Fried Green Tomatoes with Curried Peach Preserves and Whipped Feta

Vivian Howard

Serves 6


Fried Green Tomatoes

1 cup buttermilk
1 teaspoon kosher salt
3 medium green tomatoes
1 cup Sesame Breader
1 ½ cups vegetable oil
1 ¼ cups Curried Peach Preserves
1 cup Whipped Feta

Curried Peach Preserves

2 pounds granulated sugar
1 tablespoon Madras curry powder
Zest of 1 lime, removed with a vegetable peeler
Zest of 1 orange, removed with a vegetable peeler
2-inch piece peeled fresh ginger, sliced super-thin
3 whole star anise
3 pounds ripe whole peaches, peeled
½ teaspoon kosher salt
¼ cup fresh lime juice
2 tablespoons fresh orange juice

Whipped Feta

1 cup feta cheese
¼ cup buttermilk

Sesame Breader

Makes 1 cup
1 tablespoon olive oil
¼ cup stale rustic-style bread, crusts removed, cut into ½-inch cubes
¼ cup sesame seeds or benne seeds
¼ cup all-purpose flour
¼ cup potato starch
1 teaspoon kosher salt
2 teaspoons ground coriander
1 teaspoon smoked paprika
½ teaspoon cayenne


To make the preserves:

In a 4- to 6-quart bowl, stir together the sugar curry powder, zests, ginger, and star anise. Cut the peaches into ½-inch wedges and add them to the bowl of curried sugar. Toss them carefully with the sugar mixtures, making sure all the peaches are coated. Cover the bowl with plastic wrap and let sit at room temperature overnight.
The next day, the peaches will have released quite a bit of juice. Transfer all contents of the bowl to a 4- to a 6-quart Dutch oven or heavy-bottomed pot. Over medium heat, bring the peach mixture to a simmer and cook gently for about 30 minutes. Whole pieces of peach will be swimming in syrup.
Spoon a little of the preserves onto a cold plate. Transfer the plate to the refrigerator for a minute or two and test the viscosity of the preserves. Ideally, you want something that’s the consistency of molasses. If you’re there, stir in the salt and the citrus juices. If you’re not, cook 10 minutes more, then stir in the salt and juices.
These will keep, covered, in the refrigerator for up to 6 months.

To whip the feta:

Combine the feta and buttermilk in a food processor and blend until smooth. This can be done up to 3 days in advance. Bring to room temperature before using.

To make the tomatoes:

In a medium bowl, whisk together the buttermilk and 1 teaspoon salt. Peel the tomatoes using a knife or vegetable peeler and slice them into ½-inch-thick rounds or wedges. Marinate them, refrigerated, a minimum of 3 and up to 24 hours.

To make the breader:

In a medium skillet, heat the olive oil over medium heat and add the bread cubes. Stir and toast until quite crispy. Drain and cool on a paper towel.

Transfer the bread cubes to a food processor and blend them into small crumbs. Turn out into a bowl and stir in all the other ingredients.
Fry and serve. Preheat your oven to 200°F. In a 10-inch skillet, heat half the oil over medium heat. Take the tomatoes out of the buttermilk and dredge them in the breader. Fry in batches in a single layer for about 4 minutes on each side. When they are crisp and brown on both sides, nestle them in the oven on a rack over a baking sheet to stay warm while you fry the others. Add more oil as needed.

Serve the warm tomatoes on top of the whipped feta and next to a heaping spoonful of preserves.

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