A surprising and delicious recipe that makes good use of the abundance of green tomatoes at the end of the season – very popular in the Southern United States!
- 4 large green tomatoes
- 1 cup bread crumbs
- ½ cup corn meal, medium-ground
- 1 tsp Korean pepper or hot chilies, to taste
- 2 eggs
- 1 cup flour
- 1 cup vegetable oil (approx.)
- ½ cup mayonnaise
- 2 Tbsp capers, chopped
- 2 Tbsp pickles, chopped
- 2 green onions, sliced
- 2 Tbsp lemon juice
- 3 Tbsp Old Fashioned mustard
- 1 Tbsp Dijon mustard
- Hot sauce, to taste
- 1 Tbsp East Coast blend, ground
Mix all the remoulade ingredients in a bowl. Set aside, refrigerated.
Cut tomatoes into 3/8 to ½ inch slices. Salt generously and place on a paper towel for fifteen minutes, to drain.
Mix the bread crumbs, cornmeal, chilies and a pinch of salt in a bowl.
Beat the eggs and 1 Tbsp water in another bowl. Place the flour in the last bowl.
Using two forks, submerge the tomato slices in the flour. Shake off the excess gently. Dip into the beaten eggs, then into the bread crumb mix. Place the tomatoes on a baking sheet, use your fingers to apply pressure, let rest for 5-10 minutes to ensure that it adheres well.
Pour ¼ inch oil into a large pan and place on medium-hot. Put several tomato slices in the pan, making sure they don’t touch. Brown for 3 minutes on each side. Adjust the heat if the tomatoes brown too quickly. Place them on a paper towel, or better, on a grill to drain.
Before continuing frying the remaining tomatoes, place a small strainer over a bowl, and pour in the oil to remove any remaining bread particles that could eventually burn. Wipe the pan with a paper towel, for the same reason, then return the filtered oil to the pan, adding more oil, if necessary.
Continue until all the tomatoes are cooked. Serve hot accompanied by the remoulade.