Fried Green Tomatoes with Remoulade Sauce
Ingredients:
3 green tomatoes, sliced into rounds
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/2 cup buttermilk
1/4 cup vegetable oil
1 recipe Remoulade Sauce
Method:
1. Preheat oven to 200 degrees F (95 degrees C).
2. Combine cornmeal, flour, salt, cayenne pepper, and black pepper in a shallow bowl. Place buttermilk in another shallow bowl.
3. Dip tomato slices in buttermilk, then coat with cornmeal mixture.
4. Heat oil in a large skillet over medium heat. Fry coated tomato slices in hot oil until golden brown, about 2 minutes per side.
5. Drain on paper towels. Serve warm with remoulade sauce.
Remoulade Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
1 tablespoon prepared mustard
1 tablespoon horseradish
1 tablespoon capers
1 tablespoon chopped green onion
1 tablespoon lemon juice
1 clove garlic, minced
1. Combine all ingredients in a small bowl, and mix well.
2. Cover, and refrigerate for at least 1 hour before serving.
Fried green tomatoes are a Southern classic. This recipe gives them a crispy cornmeal coating, and they are served with a delicious remoulade sauce.
Potential changes & improvements:
-You could try using different types of flour for the coating, such as gluten-free flour or almond flour.
-If you want a bit more of a kick, you could add more cayenne pepper to the coating.
-The sauce could be made spicier by adding more horseradish or mustard.
-You could also try serving the fried green tomatoes with a dipping sauce such as ranch dressing or BBQ sauce.
Works Well With…
Fried green tomatoes are traditionally served as a side dish, but they would also be great as an appetizer or main course. They would go well with other Southern classics such as collard greens, black-eyed peas, and cornbread.
Common Mistakes:
-One common mistake is to slice the tomatoes too thick or too thin. You want them to be about 1/2-inch thick so that they are easy to coat and cook evenly.
-Another mistake is to not let the oil get hot enough before adding the tomatoes. The oil should be hot enough to sizzle when you add the tomatoes. If it’s not, the coating will be oily and will fall off.
Nutritional Information:
Per Serving:
Calories: 290
Fat: 22 g
Saturated Fat: 3.5 g
Cholesterol: 15 mg
Sodium: 580 mg
Carbohydrates: 20 g
Fiber: 2 g
Sugar: 5 g
Protein: 5 g
Allergens:
Wheat, Dairy, Eggs, Mustard