Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)
Quick Remoulade Sauce
- 2 cups mayonnaise, preferably Hellmann’s
- 1/4 cup minced chives
- 1 tablespoon coarsely chopped drained capers
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons sweet paprika 1/2 teaspoon garlic salt
Fried Green Tomatoes
- 3 large eggs, beaten
- 3/4 cup heavy cream
- 2 1/2 cups fine cornmeal
- 1 cup all-purpose flour, plus more for testing the oil
- 2 teaspoons garlic powder
- Kosher salt and ground white pepper
- Vegetable oil, for shallow frying
- 3 large green (unripe) tomatoes, cut into 1/2-inch-thick slices
- To make the quick remoulade sauce: In a medium bowl, stir together the mayonnaise, chives, capers, vinegar, paprika, and garlic salt until well blended. Cover and chill for at least 1 hour and ideally for 24 hours before serving (the sauce tastes better after chilling for a day).
- To make the fried green tomatoes: In a wide, shallow bowl, whisk together the eggs and cream. In another wide, shallow bowl, whisk together the cornmeal, flour, garlic powder, and 1/2 teaspoon each of salt and pepper.
- Line a baking sheet with paper towels. Pour 1 inch oil into a large skillet. Heat the oil over medium-high heat until the oil sizzles when a little flour is sprinkled on top, 20 to 25 minutes.
- Working with one tomato slice at a time, dredge it in the egg/cream mixture and them the cornmeal mixture, shaking off the excess, and place it in the skillet. Cook until browned on the bottom, 2 to 3 minutes, and flip over. Cook on the other side until lightly browned, 2 to 3 minutes. Transfer to the aper towels to drain. Season with salt and white pepper.
- Continue to dredge, fry and season all the tomatoes, adding more oil to the pan as necessary. Make sure that it is hot enough before continuing to fry the tomtoes.
- Serve hot with the quick remoulade sauce.
Makes 4 to 6 servings