Bed-Stuy’s farm-fresh café Peaches puts a smoky spin on this Southern classic. We found green tomatoes at our local Greenmarket, and after testing the recipe once, have a few notes: Salt and pepper the tomatoes and let stand 15 minutes before battering, double the spice mix in the batter, and save time in making this kick-ass aioli by buying a quality mayonnaise like Delouis.

Peaches Fried Green Tomatoes
serves 6
2 eggs
1 cup buttermilk
1 cup all purpose flour
1 cup corn flour (if unavailable, substitute fine corn meal)
1 teaspoon salt
1/2 teaspoon barbecue spice rub
5 large green tomatoes, cut into 1/2-inch thick slices
Canola oil
2 cups wild arugula
Pickled red onions (optional)
Barbecue Aioli (recipe below)

Lightly beat egg with buttermilk. Combine 3/4 cup all purpose flour and corn flour with salt, barbecue spice rub and pepper in a shallow pan. Dredge tomato slices in remaining 1/4 cup flour. Drag through buttermilk mixture and dredge in corn flour mixture. Pour 1/2″ oil in a heavy-bottomed skillet and heat to 350 degrees. Fry tomato slices in batches for about two minutes on each side or until golden brown. Drain on paper towels, season with salt and spice rub.

Toss arugula with lemon juice, olive oil and pickled onions. Season with salt and pepper. Arrange arugula on plates. Top with Fried Green Tomatoes. Drizzle with Barbecue Aioli and serve immediately.

Barbecue Aioli
1 clove roasted garlic, smashed
1 tablespoon lemon juice
1/4 teaspoon spice rub
1/4 cup tomato-based barbecue sauce (or more, to taste)
1/2 cup homemade mayonnaise

Combine all ingredients.

Photo by Geoff Smith. Recipe tested by Orli Van Mourik.