From: Chef Tom Egerton, Crane's Tavern, Hilton Head, SC. This recipe won first prize in the salad/side category of the 2009 Southern Peanut Growers Chefs' Recipe Contest. Yield: 4 servings. 1 cup peanuts, ground fine 1 cup all-purpose flour 2 tsp. cayenne pepper 1 Tbsp. salt 3 large eggs 3 Tbsp. water 12 slices large green tomatoes, ¾" 2 cups all-purpose flour ½ cup peanut oil 1 cup honey ¼ lb. butter 2 Tbsp. green onion, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.