1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 tablespoons ancho chili powder
1 teaspoon baking powder
1 can beer
½ cup buttermilk
5 cups canola oil
3 to 4 large, unripe, green tomatoes, sliced into 1/8-inch rounds
2 red onions, peeled and sliced thinly
1 cup flat leaf parsley, leaves only
½ cup thinly sliced jalapeños
½ cup thinly sliced Fresno chilies
1 cup crumbled smoked blue cheese
1 cup minced pickled chive flowers
1 ounce extra virgin olive oil
black peppercorns, toasted and cracked
12 bialys, toasted
For the Beer Batter:
In a large bowl, combine flour, sugar, salt, ancho chili powder, and baking powder. Slowly pour in the beer and buttermilk. Stir to combine.
For the Fried Green Tomatoes:
In a cast iron pan, heat canola oil to 350˚F. Dip tomato slices in Beer Batter to coat evenly. Fry slices until golden brown and crispy, being careful not to crowd tomatoes in the oil. Drain on a paper towel. Season with salt.
For the Blue Cheese Salad:
In a large bowl, combine red onions, parsley, jalapeños, chilies, smoked blue cheese, pickled chive flowers. Drizzle with olive oil and season with salt and pepper. Toss to coat.
To Assemble and Serve:
Split a toasted bialy and apply a dollop of tartar sauce to the bottom of the bialy. Add 2 to 3 slices of Fried Green Tomato. Top with Blue Cheese Salad. Place the remaining bialy half on top.