Fried Green Tomatoes
When I was a little girl my Italian Grandmother from NYC was obsessed with the movie Fried Green Tomatoes. The thought of tomatoes that weren't red and tossed with some spaghetti was gross to me at the time. As I grew up I began to realize that movie was not about food at all. Fast forward to my teenage years in South Carolina, it was normal to see green tomatoes growing in random gardens throughout town. My obsession with this dish started with a petty theft from one of these local gardens (sorry Mrs. Winkler). My mom and I sliced them when I got back and fried them in one of her coveted cast iron pans. We mixed all the condiments in the cabinet to come up with the tastiest Remoulade sauce . Not only was my love for "Fried Greens" born on that day, so was my love for southern cooking.
2 large eggs
1/2 cup cornmeal
1/3 cup all-purpose flour
1 tsp cayenne pepper
1 tsp garlic powder
1 tablespoon of hot sauce (Crystal)
Vegetable oil for frying
Salt and pepper
Rinse the tomatoes in cold water and dry them well. Slice horizontally, about 1/2 inch thick. Place sliced tomatoes on paper towel lined plate (to remove excess liquid). Beat the egg and hot sauce lightly in a small bowl. Combine the cornmeal, flour, cayenne pepper, garlic powder, salt and pepper in a deep dish.
Dip tomato slices in the egg, letting the excess run back into the bowl, then cover them in the cornmeal mixture, covering both sides well. Heat frying pan to medium high. When the pan is hot add the oil. When the oil is hot, place as many slices that will fit (don’t overcrowd the pan, or tomatoes will steam not fry).
When a golden brown crust forms on the bottom, turn tomatoes and brown the other side. Transfer with a spatula to a paper towel lined plate to drain.
Garnish with remoulade. Sprinkle with salt.