This Southern classic is a great way to utilize the last green tomatoes of the season. Serve them with a dollop of spicy Louisiana-style remoulade alongside grilled shrimp or chicken. Serves 12.
Fried Green Tomatoes
1 cup all-purpose flour
3 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cups panko flakes (Japanese breadcrumbs, sold in Asian markets)
3 large green tomatoes, cored and cut into 1/4” slices
1/2 cup vegetable oil
1/2 cup remoulade
- In a medium bowl, combine the flour and 2 teaspoons salt and cayenne pepper. In a second bowl, beat the eggs with 2 tablespoons of water. In a third bowl, combine the Panko flakes and the remaining teaspoon of salt.
- Dredge each tomato slice in the seasoned flour until evenly coated, then into the egg mixture (allowing the excess to drip off) and finally, into the seasoned breadcrumbs. Place the breaded tomato slice on a large plate or cookie sheet. The breaded tomato slices may be prepared ahead and kept covered in the refrigerator for up to 4 hours.
- In a large skillet, heat half of the oil over medium-high heat. Carefully slide 6 of the breaded green tomato slices into the hot oil and fry for 2 minutes on each side until golden brown. Remove the tomatoes from the pan and drain on paper towels. Keep warm in low oven. Repeat with the remaining oil and tomato slices.
- Serve with remoulade.
1 large egg yolk
4 teaspoons Dijon mustard
1 cup vegetable or canola oil
juice of 1/2 lemon or to taste
1 tablespoon finely chopped cornichon (small, sour pickles)
1 tablespoon finely chopped shallots
1 to 2 teaspoons ketchup
salt to taste
paprika to taste
Tabasco to taste
- To make the homemade mayonnaise base, whisk the egg yolk and Dijon mustard together in a stainless steel bowl. Slowly whisk in the oil.
- To make the mayonnaise into remoulade, whisk in the lemon juice, cornichon, shallots, ketchup, salt, paprika and Tobasco to taste.