Kathy Casey offers this recipe for fried green tomatoes on her blog www.kathycasey.com/blog/
Make 4 to 6 servings
3/4 cup mayonnaise
2 tablespoons finely chopped dill pickle
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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
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