Fried Green Tomatoes With Remoulade Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy! Ingredients:
1 cup mayonnaise (preferably homemade) |
1 hard-boiled egg, finely chopped |
1 tablespoon capers, chopped |
1 tablespoon chopped sweet pickle (or dill pickles) |
1 teaspoon chopped parsley |
1 dash hot pepper sauce (or cayenne) |
3 large green tomatoes, sliced 1/2-inch thick (about 12-14 slices) |
flour (for dredging) |
1 teaspoon celery salt |
1/4-1/2 teaspoon garlic powder (optional) |
6 beaten eggs, diluted with 1/2 cup milk |
4 cups seasoned bread crumbs (or plain, preferably homemade) |
2 -3 cups light oil, for frying (such as canola or peanut) |
Directions:
1. Make the remoulade sauce:.
2. Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
3. Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
4. Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
5. Season with salt, and serve immediately with the remoulade sauce. Enjoy!
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