Fried Green Tomatoes
Fried Green Tomatoes
Serves 6. Adapted by Dr. Everett J. Bonner Jr. from a family recipe. Save this recipe — in a few months, field tomatoes will be in season and green tomatoes will be readily available.
4 large green tomatoes
2 large eggs
1/2 cup whole milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup Italian bread crumbs
2 tsps. sea salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper
1 quart canola oil for frying
1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour into a separate bowl. Mix cornmeal, bread crumbs and salt and pepper in another bowl. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in bread crumbs to completely coat.
3. In a large skillet, pour canola oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of the skillet. Do not crowd the tomatoes; they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
4. Serve warm with Remoulade Sauce.
Remoulade Sauce
Makes about 21/2 cups. Adapted by Angie Adams and Dr. Everett J. Bonner Jr.
1/2 cup ketchup
1 cup mayonnaise
1 tbl. chili powder
1/2 cup vegetable oil
2 cloves garlic
1 tbl. prepared mustard
1 tbl. Worcestershire sauce
1 tbl. black pepper
1 small onion
Mix well in food processor or blender until smooth. Refrigerate. Good for up to two months.