Fried Green Tomatoes with Sriracha Remoulade by Liz Rueven, Kosher Like Me

Fried Green Tomatoes with Sriracha Remoulade
Serves 4-6
Fried green tomatoes are a Southern classic and a great way to enjoy unripened, end-
of-the-season tomatoes from our farmers’ market.  If you don’t see them at your
favorite farmer’s tent, ASK!
For the tomatoes:
 4-5 green tomatoes
 1/2 teaspoon each – salt and pepper
 1 cup self-rising white cornmeal mix
 1/2 cup panko (Japanese breadcrumbs)
 1/2 cup all-purpose flour
 2 eggs
 4 tablespoons canola oil, divided for 2 pans
For the remoulade:
 1 cup low-fat mayonnaise
 2 scallions, finely chopped
 2 tablespoons parsley, finely chopped
 1 tablespoon sriracha hot chili sauce (or more to taste)
1.  Cut tomatoes into ½-inch slices.  Sprinkle with salt and pepper and allow to rest for
10-15 minutes.
2. Combine cornmeal mix and panko crumbs in a shallow dish.  Set up a second dish
3.  Whisk eggs in a bowl.
4.  Line up assembly line of flour, eggs and cornmeal/panko mix.
5.  Dredge each slice of tomato in flour, shaking off extra.  Dip slice into egg, then
cornmeal mixture.  Prepare all tomato slices for frying.
6.  Heat oil in 2 large, non-stick pans.  Gently place tomatoes into hot oil and fry until
golden, turning once.  Fried tomatoes should be crispy and lightly browned.
7.  Place fried tomatoes on paper towel-lined plates or cookie sheet and season with
additional salt and pepper.
8.  Stir all remoulade ingredients together in a medium bowl until well combined.  Keep
covered in refrigerator until ready to serve.
Notes:  Fried green tomatoes may be kept warm in a 225 degree oven on a foil-lined
cookie sheet.  It’s best to eat these right away.  These are great served sliced in half or
quarters on top of a simple bed of fresh greens with a squeeze of lemon or the
remoulade sauce here.  This recipe is dairy-free.