Skillet-Fried Green Tomato Rings

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Skillet-Fried Green Tomato Rings
2 cups vegetable oil 2 cups all-purpose flour 2 tsp. garlic powder 2½ tsp. kosher salt 1 tsp. black pepper 1¼ tsp. cayenne pepper 3 firm green tomatoes 12 oz. can of beer (PBR or other lager)   Strawberry Jalapeño Sauce Makes 2 cups Courtesy of Colorful Palate 1 qt. strawberries, stemmed & quartered 1 cup sugar 2 Tbsp. red wine vinegar Splash lime juice 1/2 jalapeño, seeds removed & minced (keep seeds if you like it hot)  
  Heat vegetable oil (enough to cover tomatoes) to 350° in a heavy cast-iron pan. In a bowl, mix all dry ingredients together and divide in half. Slice tomatoes in quarter-inch slices. Using a one- to one-half-inch biscuit cutter, punch out centers of slices and reserve center pieces. Add enough beer to half the dry mixture to make what resembles pancake batter (around eight ounces). Working in batches, dredge rings and center pieces in dry mixture. Dip and cover with beer batter. Drop in hot oil, turning continuously. Cook for about two-and-a-half to three minutes, or until golden brown. (Center pieces will cook faster.) Remove and drain on drip rack. Serve immediately. (If serving later, cut tomatoes in half to avoid steaming the coating.) Serve with strawberry-jalapeño sauce (recipe online), Looking Glass Creamery chipotle goat cheese, or your favorite buttermilk ranch spiced with canned chipotles to taste.   Strawberry Jalapeño Sauce Place strawberries, sugar, vinegar, and lime juice in a pot, bring to a boil, and then reduce heat. Simmer until strawberries are cooked, about 10 minutes. Add jalapeño and cook one more minute. Remove and place in a blender or use a hand mixer to blend. (Colorful Palate recommends leaving the sauce a little chunky.) Serve with Skillet-fried Green Tomato Rings. SauceAnchor can also be frozen for later use.