Cheeto-crusted Fried Green Tomatoes
Did you guys know that there was a Cheeto-themed pop-up restaurant in NYC? It was only there for a limited time and is now closed. While the theme might sound horrifying to some, it’s right up my alley! I love Cheetos and their crisp texture would be amazing for so many dishes! One thing on the menu was Cheeto-crusted fried green tomatoes. Yes please! Not only does it sound insanely tasty but it’s also a fun way to use green tomatoes from the garden.
Let’s get to it!
You’ll start by heating your oil in a cast iron skillet over medium heat. It’s ready when the oil starts to shimmer. Now onto the coating. Put the Cheetos in a large ziplock bag and seal it. Then bash it until the Cheetos are in crumbs. Pour the crumbs into a shallow bowl or plate with sides. Mix the flour and half a teaspoon of salt in another plate. Then pour the buttermilk in a third bowl and mix in the Sriracha. If you want more spice, you can certainly add more than I suggested. You could also use Flamin’ Hot Cheetos for extra spice, as you know I can’t handle the heat so I went with the original flavor. Now you’ll set up a battering station. Put the plate with the flour first, then the buttermilk plate and finally the Cheeto plate. Set out another plate to put the battered tomatoes on.
Let’s dip! Dip a green tomato slice in the flour and turn it over to coat both sides and the edges.
Shake any extra off and then dip it in the buttermilk, again turn to coat both sides. Now into the Cheeto crumbs, pressing down so the crumbs stick. Turn over the slice and do the same thing on the other side and make sure to get the edges.
Cheeto incognito!
Put the coated slice on the plate and repeat with the rest.
Now it’s time to fry them up! Gently place the coated tomatoes in the oil. If you can’t do them in one layer without touching you may need to do this in batches.
Once they are browned one one side (after about two minutes), flip them over and brown on the other side.
Once both sides are browned, take the slices out and lay them on a plate covered in paper towel to soak up the grease. Immediately sprinkle with salt. It may seem counterintuitive to do this when Cheetos are already salty, but the oil dulls a little of that so you need to add some back in.
Serve warm.
These tomatoes are absolutely delicious! The coating crunches up perfectly in the oil and the tomatoes get nice and soft. The green tomatoes are slightly tart and the cheesiness of the Cheetos is a great complement to it. They are great as a side dish for a meal or as an appetizer or snack.
Enjoy!
Would you eat at a Cheeto-themed restaurant?
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Ingredients
- 2 cups vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon salt, divided
- 1 cup buttermilk
- 1 teaspoon Sriracha
- 2 cups Crunchy Cheetos
- 4 medium or 2 large green tomatoes, sliced 1/4" thick
Instructions
- Heat oil in a cast iron skillet over medium heat. It's ready when the oil starts to shimmer.
- Put the Cheetos in a large ziplock bag and seal it. Bash it until the Cheetos are crumbs. Pour the crumbs into a shallow bowl or plate with sides.
- Mix the flour and 1/2 teaspoon of salt in another plate. Pour the buttermilk in a third bowl and mix in the Sriracha.
- Put the plate with the flour first, then the buttermilk plate and finally the Cheeto plate. Set out another plate.
- Dip a green tomato slice in the flour and turn it over to coat both sides and the edges. Shake any extra off and then dip it in the buttermilk, then into the Cheeto crumbs, pressing down so the crumbs stick. Put the coated slice on the plate and repeat with the rest.
- Gently place the coated tomatoes in the oil. Once browned on 1 side (after about 2 minutes), flip over and brown on other side.
- Remove slices out and lay on a plate covered in paper towels. Sprinkle immediately with the rest of the salt.
- Serve warm.