There’s something magical about eating food that you grow yourself. This recipe is so nostalgic to me.
As a kid, I would climb down a set of old wooden stairs into my grandma’s luscious garden. I would pick the biggest green tomatoes I could find, making sure to leave the ones that were well on their way to ripening. We would then chop them up, season, and fry them. This is hands down one of the best appetizers and summer eats of all time.
Spicy Jerk Fried Green Tomatoes
4-5
servings25
minutes5
minutes675
kcal30
minutesThese cannabis-infused green tomatoes are a heavenly snack on a warm summer day.
Ingredients
3 large green tomatoes sliced thinly
Jamaican jerk marinade (store bought)
â…” cups cannabis infused coconut oil
3 cups of all purpose flour or spelt flour
3 cups of cornmeal
2 cups of unsweetened plain almond milk
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
Salt to taste
Instructions
- Heat oil in a medium skillet on medium-high heat or 350℉
- Place milk in a bowl, flour in a plastic zip bag and cornmeal in a plastic zip bag
- Step #3
- In a bowl marinade each tomato slice with jamaican jerk marinade, garlic powder, smoked paprika and salt
- Place about 4-5 tomato slices at a time in the plastic bag containing flour. Shake and coat well. Take the slices out and dip them in the almond milk. Then drop the slices in the plastic zip bag containing cornmeal. Shake and coat well.
- Fry them in the oil for 4-5 mins flipping at least once and allowing them to get golden brown on each side. Place them on a paper towel to absorb and access oil.
Notes
- The Jamaican jerk marinade is already well seasoned. You may not need to add any additional salt. You can always try a slice of raw seasoned tomato before you fry it up to make sure you like how it’s seasoned before frying. If there’s too much of anything, simply rinse them off in water. Also, thinly sliced tomatoes fry crispier and season better. If the tomato is juicy after you slice it, you can dab it on a paper towel to absorb some of the water. Lastly, many cannabis chefs say they do not expose their canna oil (such as avocado oil, olive oil, sesame oil, coconut oil) to high heat because it may lose potency. This is definitely true but honestly is not a concern for this recipe.
