Kathy Casey offers this recipe for fried green tomatoes on her blog www.kathycasey.com/blog/

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Make 4 to 6 servings

Rémoulade Sauce

3/4 cup mayonnaise

2 tablespoons finely chopped dill pickle

1 tablespoon drained capers, chopped

1/2 green onion, very thinly sliced

1 ½ teaspoons whole grain mustard

1/4 teaspoon Tabasco sauce

1 tablespoon chopped parsley

1/8 teaspoon celery seed

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

Fried Tomatoes

1 cup flour

1/2 cup yellow cornmeal

2 teaspoons salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon paprika or smoked Spanish paprika (pimentón)

4-5 large green tomatoes, cut into 1/2-inch-thick crosswise slices (about 16 slices)

Vegetable oil or a mixture of oil and bacon drippings for frying

1. In a small bowl, mix all the rémoulade ingredients. The recipe makes 1 cup of sauce. The sauce can be made up to 4 days in advance and refrigerated until needed.

2. Preheat an oven to 165 to 200 degrees. In a plate or shallow bowl, mix the flour, cornmeal, salt, pepper, and paprika with a fork.

3. Dredge the tomato slices, a few at a time, in the seasoned flour to coat well. Set the tomatoes aside on a lightly floured baking sheet. Reserve the flour mixture.

4. In a large skillet, heat 1/4- to 1/3-inch oil over medium heat. Fry the tomato slices in batches for about 2 to 5 minutes or until golden brown on each side, turning as necessary. As the tomatoes are done, transfer them to a cake rack set on a baking pan to keep warm in the low oven.

5. Divide the tomatoes among individual plates and serve immediately, accompanied with the rémoulade.

Kathy Casey Food Studios(r) — www. dishingwithkathycasey.com