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.
- 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.