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Fried Green Tomatoes with Sriracha Remoulade (10.10.12)

Fried Green Tomatoes with Sriracha Remoulade (10.10.12)
Posted at 11:20 AM, Oct 10, 2012
and last updated 2012-10-10 15:24:57-04

by Jennifer Burns, Dan’s Market

  • 2 large eggs, lightly beaten
  • 1/2 cup milk or buttermilk
  • 1/2 cup all-purpose flour, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium-size green tomatoes, cut into 1/3-inch slices
  • Vegetable oil
  • Salt and Pepper, to taste

Combine egg and  milk or buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, salt and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
 
Pour oil to a depth of 1/4 to 1/2 inch in a large skillet up to a high frying heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

SRIRACHA REMOULADE

  • 1 1/2 cups mayonnaise
    4 green onions, sliced
    2 tablespoons parsley, chopped
    2-3 tablespoons Asian Sriracha hot chili sauce
    1 garlic clove, pressed

Stir together mayonnaise, green onions, parsley, hot chili sauce, and garlic until well mixed. Serve with Fried Green Tomatoes.