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Recipes

Fried green tomatoes and American-style remoulade

Fried green tomatoes and American-style remoulade

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!

Ingredients

  • 4 large green tomatoes
  • Salt
  • 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.)

American-style remoulade

  • 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

Method

  1. 1

    Mix all the remoulade ingredients in a bowl. Set aside, refrigerated. 


  2. 2

    Cut tomatoes into 3/8 to ½ inch slices. Salt generously and place on a paper towel for fifteen minutes, to drain.  


  3. 3

    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.


  4. 4

    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. 


  5. 5

    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.


  6. 6

    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.


  7. 7

    Continue until all the tomatoes are cooked. Serve hot accompanied by the remoulade.

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