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
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1
Mix all the remoulade ingredients in a bowl. Set aside, refrigerated.
-
2
Cut tomatoes into 3/8 to ½ inch slices. Salt generously and place on a paper towel for fifteen minutes, to drain.
-
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.
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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.
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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
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.
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7
Continue until all the tomatoes are cooked. Serve hot accompanied by the remoulade.
