Monday, September 27, 2010

Fried Green Tomatoes with a Creole Remoulade



To say that my husband has been asking me to make fried green tomatoes would be an understatement…it’s been more like begging, Green tomatoes are hard to come by here in NY. I haven’t been able to find any at all. Luckily, Michael’s co-worker was nice enough to share some of her tomatoes with us. Whenever my husband and I visit locations in the South, we always make sure to order fried green tomatoes as an appetizer. We have tried several variations. Most restaurants serve them with some sort of remoulade sauce. The cornmeal batter keeps the breading nice and light. The remoulade adds just the right amount of kick to accompany the tomatoes. I think its safe to say I have fulfilled my husband’s appetite for fried green tomatoes for now! I suppose we will have to expand our garden next year so that we can plant more tomatoes!

Fried Green Tomatoes

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2 green tomatoes (sliced 1/4 inch thick)

salt and pepper to taste

1/4 cup all-purpose flour

1 egg, lightly beaten

1/4 cup corn meal

oil for frying

Season the tomato slices with salt and pepper. Dredge the tomato slices in flour, then egg, then corn meal. Fry the tomato slices in oil until golden brown on both sides, about 1 to 2 minutes per side.

Remoulade Sauce

1/4 cup mayonnaise

1 tablespoon Creole mustard

1 tablespoon ketchup

1 teaspoon horseradish

1 small glove garlic

1 tablespoon lemon juice

1 green onion, chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

hot sauce to taste

Blend everything in a food processor until smooth.

Source adapted from: Closet Cooking

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