To make this dish you are going to need about 4 or 5 green tomatoes. Luckily, our plants are still producing plenty of tomatoes, but if you don’t have any homegrown tomatoes, you can usually find them at farmers’ markets at this time of year.
I start by making the remoulade sauce because you can make it earlier in the day and store it in the refrigerator. You will need 1 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons dill relish, 1 1/2 teaspoons dry mustard, a few drops of hot sauce such as Texas Pete, and salt and pepper to taste.
To make a coating for your tomatoes, mix together 3/4 cup yellow cornmeal, 3/4 cup all-purpose flour, 3/4 cup panko Japanese breadcrumbs, a teaspoon each of salt, pepper, and garlic salt, and a pinch of cayenne pepper. In a shallow bowl, add 1 cup buttermilk and place your two bowls side by side.
Meanwhile, heat 1/2 cup vegetable oil over medium-high heat in a heavy pan, preferably a cast-iron skillet.
We like them so much that I made a Fried Green Tomatoes wooden sign to hang in our kitchen!
If you’d like a printable version of this recipe, click HERE.
Blitzed on Pinterest Party@Debbiedoo’s
Metamorphosis Monday@Between Naps on the Porch
Wow Us Wednesday@Savvy Southern Style
Homework Wednesday@Worthing Court