Fried Green Tomatoes Recipe

Also From the Manistee Community Kitchen...

Fried Green Tomatoes
1 cup flour
1 cup cornmeal
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper

Blend together in a medium shallow bowl. Set aside.

1 cup buttermilk

Pour buttermilk into a Small bowl. Set next to flour mixture.

4 large green tomatoes (beefsteak, Big Boy, sliced 1/2 inch thick.

1/2 cup vegetable oil

Heat oil in a large heavy skillet (preferably cast iron) over medium high heat. Oil should be hot but not smoking.

Dip tomatoes in the buttermilk and dredge in the cornmeal mixture. Fry the tomatoes in batches if necessary, until the crust is golden brown and crunchy, 4-5 minutes on each side. Drain on paper towels. Transfer the tomatoes to a serving plate and dollop with remoulade or pass the remoulade alongside.


Remoulade
1 cup mayonnaise
3 Tablespoons ketchup
1 scallions, thickly sliced (about 2 tablespoons)
1 Tablespoon apple cider vinegar
1 1/2 teaspoons dry mustard (like Coleman's)
1 teaspoon hot sauce (like tabasco) to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper.

Mix together in a small bowl. Transfer to a serving bowl. Extra remoulade can be save in the refrigerator in an airtight container for up to one week.