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3 large green tomatoes
1 tablespoon extra salt (for sprinkling on the tomatoes)
½ cup flour
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon granulated garlic
2 eggs
⅛ cup whole milk
⅔ cup Italian bread crumb seasoned
⅓ cup parmesan cheese
½ cup olive oil
2 tablespoons unsalted butter
For the remoulade sauce:
½ cup mayonnaise
1 teaspoon Dijon mustard
zest of half lime and its juice
1 teaspoon sriracha hot sauce (optional )
1 tablespoon red wine vinegar
2 tablespoons chopped fresh cilantro or parsley
salt and pepper to taste

Preparation

1
Prepare the tomatoes: Cut the tomatoes into about half-inch slices and place on a cooling rack sitting inside a tray lined with paper towels.
2
Sprinkle salt on both sides and leave them for 20 minutes, flipping halfway through.
3
Season the flour: While the tomatoes are resting, prepare the flour by mixing it with salt, pepper, and granulated garlic.
4
Prepare the egg wash: Whisk the two eggs with the milk. Prepare the breadcrumb mix: Combine the bread crumbs with the parmesan cheese.
5
Coat the tomatoes: After 20 minutes, pat the tomato slices dry. Dust each slice with the flour mixture, dip it in the egg wash, then coat with the breadcrumb cheese mix.
6
Fry the tomatoes: Heat the oil and butter in a large skillet over medium heat. Add the tomatoes in batches, being careful not to overcrowd the skillet. Fry until golden brown, then drain on a paper towel.
7
Prepare the remoulade sauce: Whisk all the sauce ingredients together in a bowl and keep in the fridge until ready to use. Serve: Serve the fried green tomatoes with the remoulade sauce. Enjoy!