Fried Green Tomatoes with Curried Yellow Squash Dipping Sauce
Fried Green Tomatoes
2 green tomatoes with no pink
1 cup buttermilk
4 cups fry mix (2 cups self-rising flour and 2 cups yellow corn meal, pinch each salt, pepper, and cayenne pepper)
Cut tomatoes into sticks then toss in a bowl with buttermilk. Place fry mix into a paper bag and shake a couple of times to combine ingredients. Drain tomatoes off buttermilk then throw in fry mix. Fry until golden brown in peanut oil at 350 degrees.
2 quarts chopped yellow crook neck squash
1 cup chopped sweet onion
1/3 cup extra virgin olive oil
3 cloves minced garlic
4 Tbsp. Vindaloo curry power
3 cups milk
1 cup heavy cream
In a medium, heavy-bottom pot heat oil over medium heat. Add onion and garlic to the oil, and sauté to coat everything with oil. Add curry powder, and cook for a couple more minutes. Then, add squash. Season everything with a tablespoon of salt, and continue to stir the mixture. Once everything has started to soften, add the milk, and bring to a simmer. Cook at a simmer until squash is completely soft, then purée in a food processor. At this point slowly stream in the heavy cream, and adjust seasoning with salt and pepper. Allow to cool, and enjoy!