Email to Cat      

Fried Green Tomatoes

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Southern cooks never pass up an opportunity to serve crispy, tangy, fried green tomatoes. (These are hard, unripened tomatoes, not ripe green-skinned heirloom varieties.) They're great with ham, and make a tasty breakfast topped with crisp bacon, especially if you add the bacon fat to the pan when you fry the tomatoes."

List of Ingredients

â—¦ ¾ cup all-purpose flour
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ â…› teaspoon cayenne pepper
â—¦ 1 cup whole milk
â—¦ 2 large eggs
â—¦ 1 cup yellow cornmeal, preferably stone-ground
â—¦ 3 green (unripened) tomatoes
â—¦ 1 cup canola oil
â—¦ Rémoulade, for serving


Recipe

In a shallow dish, mix together the flour, salt, black pepper, and cayenne pepper. In a second shallow dish, whisk together the milk and eggs until blended. Spread the cornmeal in a third shallow dish. Have ready a baking sheet.

Core the tomatoes and cut crosswise into slices about ¼ inch thick. One at a time, dip the tomato slices into the flour mixture to coat evenly, shaking off the excess. Dip into the egg mixture, letting the excess drip back into the bowl, and then in the cornmeal, patting gently to help it adhere. Transfer to the baking sheet.

Preheat the oven to 200° F. Set a large wire rack on another rimmed baking sheet and place near the stove. In a large frying pan, heat the oil over medium-high heat until it shimmers. In batches to avoid crowding, add the coated slices to the hot oil and cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more. Using a slotted spatula, transfer the tomatoes to the rack and keep warm in the oven while you fry the remaining tomatoes. Serve hot, passing the rémoulade on the side.


Makes 6 to 8 servings



Rémoulade:

â—¦ 1 cup mayonnaise
â—¦ 1 tablespoon minced cornichons
â—¦ 1 tablespoon nonpareil capers, rinsed
â—¦ 1 tablespoon minced fresh flat-leaf parsley
â—¦ 2 teaspoons minced fresh tarragon
â—¦ 1 teaspoon spicy brown mustard, preferably Creole
â—¦ ½ teaspoon anchovy paste
â—¦ 1 small clove garlic, minced

In a bowl, mix together all of the ingredients until well blended. Cover and refrigerate for 1 hour before serving. Use at once or refrigerate for up to 4 days.


Makes about 1 cup