Ingredients with Measurements:
- 4 green tomatoes, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon capers, drained and chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, paprika, and cayenne pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Dredge each tomato slice in the flour mixture, shaking off any excess.
5. Dip the tomato slice in the beaten eggs, then coat with the panko breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Fry the tomato slices in the hot oil until golden brown, about 2-3 minutes per side.
8. Remove the fried tomatoes with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
9. In a small bowl, mix together the mayonnaise, Dijon mustard, hot sauce, capers, parsley, chives, and tarragon.
10. Season the remoulade with salt and pepper to taste.
11. Serve the fried green tomatoes with the spicy remoulade on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 430
- Fat: 34g
- Carbohydrates: 25g
- Protein: 6g
Substitutions for ingredients:
- Instead of green tomatoes, you can use red tomatoes or even zucchini slices.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or cornmeal.
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of capers, you can use chopped pickles or olives.
Variations:
- Add grated Parmesan cheese to the panko breadcrumbs for extra flavor.
- Use Cajun seasoning instead of the paprika and cayenne pepper for a spicier coating.
- Top the fried green tomatoes with crumbled bacon or diced avocado.
Tips and tricks:
- Make sure the oil is hot enough before adding the tomato slices to prevent them from becoming greasy.
- Don't overcrowd the skillet when frying the tomatoes to ensure they cook evenly.
- Serve the remoulade on the side to prevent the fried tomatoes from becoming soggy.
Storage instructions:
- Fried green tomatoes are best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fried green tomatoes, place them on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes until heated through.
Presentation ideas:
- Serve the fried green tomatoes on a platter with the spicy remoulade in a small bowl in the center.
- Garnish with fresh herbs or lemon wedges for a pop of color.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Fried green tomatoes with spicy remoulade pair well with grilled chicken or fish.
Suggested side dishes:
- Coleslaw
- Cornbread
- Roasted vegetables
Troubleshooting advice:
- If the coating on the tomatoes is not sticking, try pressing it onto the tomato slice firmly before frying.
- If the tomatoes are becoming too brown before they are cooked through, lower the heat slightly.
Food safety advice:
- Make sure the oil is hot enough before adding the tomato slices to prevent any bacteria from growing.
- Use a slotted spoon to remove the fried tomatoes from the skillet to prevent any oil from splashing.
Food history:
- Fried green tomatoes are a Southern classic, often served as a side dish or appetizer.
Flavor profiles:
- The crispy coating on the fried green tomatoes pairs well with the tangy and spicy remoulade, creating a perfect balance of flavors.
Serving suggestions:
- Serve the fried green tomatoes with spicy remoulade as an appetizer or side dish at a barbecue or picnic.
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