Cook and Tell: Fried Green Tomato Experiment

1/4 inch slices. Not too thin.

The first time I ever ate fried green tomatoes was at the Tulsa State Fair when I was 16 or 17. This was during my turkey leg phase, a time which my parents felt compelled to document in photos and show to prospective love interests. Needless to say, turkey legs are no longer at the top of my list, but fried green tomatoes have stayed close to my heart. They’re quite yummy, particularly when paired with the right dressing. Forget about ranch, all you Okies and Texans. That’s right. Can you say Remoulade sauce? No? Neither can I because years of Spanish class has ensured that all words foreign to me come out with a bad Spanish accent. But this sauce, applied to fried green tomatoes especially, or any other fried item and particularly sweet potato fries, will make you very happy.

Frying

Remoulade sauce can be made in a number of fancy ways including with shrimp, but I just took inspiration from Recipezaar and then used what we had in the fridge to make it up. We mixed mayonnaise, ketchup, mustard, Tabasco, Worcestershire, lemon juice, minced garlic, paprika, and black pepper to make ours and it turned out pretty good. a tad mustardy for my taste, but suitable for brightening up the fried goodies.  As for the tomatoes, I coated them with flour, dipped them in an egg-milk mixture, and then coated in Italian bread crumbs (starting with a dry flour coating is GREAT for dipping anything in bread crumbs! The flour soaks up more egg which sticks to more breadcrumbs. Everyone wins). I fried them at medium heat in a small amount of grapeseed oil 4 at a time until they were golden brown on each side. We drained them on paper towels and ate them warm with Leinenkugel’s Summer Shandy beer.

tasty pairing

Our fried green tomatoes turned out very nicely. I would have liked a better batter, something lighter and crispier, but for something I didn’t want to deep fry, for something entirely simple, this fit the bill nicely. This was a great way to experiment with our under-ripe farmer’s market finds. It would make a great appetizer to any summertime meal as long as you’re not serving friend food as the main course too. These were a great treat to eat on the back porch while enjoying the beer and the heat and some Saturday laziness.

Appetizer, anyone?

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