Fried Green Tomatoes
Author: 
Recipe type: Vegetable
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
Leftovers make sandwiches--crisp lettuce, spicy remoulade and stacked fried green tomatoes on a lightly toasted bun.
Ingredients
  • 6 medium green tomatoes, cored and sliced into ½ inch slices
  • ⅓ cup all purpose flour
  • ⅔ cup fine ground cornmeal
  • 1 tsp regular salt
  • 2 tsp paprika
  • ½ tsp pepper
  • ½ cup yogurt or cultured *buttermilk
  • ½ cup oil
  • lemon for garnish
  • SIMPLE REMOULADE SAUCE
  • 2 Tbsp good mayonnaise
  • 1 tsp chili sauce
Instructions
  1. Prepare the tomatoes.
  2. Mix the flour, cornmeal and spices in a large bowl.
  3. Pour yogurt or buttermilk into a separate bowl.
  4. Dip each tomato slice in the buttermilk or yogurt to coat. Next, dredge the slice in the cornmeal mixture coating both sides well.
  5. Once all the tomatoes are coated, heat a large heavy skillet over medium heat and add oil.
  6. When the oil becomes hot, pan fry the tomatoes in batches. Fry until golden brown—about 1½ - 2 minutes on each side. Drain on a wire rack or paper towels.
  7. Make the remoulade dipping sauce by combining the mayo and chili sauce.
  8. Serve fried tomato slices with lemon wedges and remoulade.
Notes
*Make buttermilk by adding 1 t lemon juice to ½ cup milk. Stir and wait a few minutes for the milk to curdle and thicken.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/fried-green-tomatoes/