Fried Green Tomatoes
Fried green tomatoes are a summer staple! Make the quick aioli for dipping, too.
Servings: 6 servings
Ingredients
For the tomatoes
- 1 pound green tomatoes
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/4 teaspoon Ancho chile powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 eggs
- 1/4 cup whole milk
- 2 cups cornmeal
- Vegetable oil for frying
For the aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 2 to 3 large basil leaves
- Pinch fine sea salt
Instructions
- Cut tomatoes into 1/2-inch slices and discard ends.1 pound green tomatoes
- Whisk together flour, garlic powder, chile powder, salt, and pepper in a shallow bowl.3/4 cup all-purpose flour, 1 teaspoon garlic powder, 1/4 teaspoon Ancho chile powder, 1 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- In a second bowl, whisk together eggs and milk. Add cornmeal to a third bowl.2 eggs, 1/4 cup whole milk, 2 cups cornmeal
- Heat 1 inch of oil in a deep skillet or dutch oven over medium-high heat. When oil shimmers and reaches 350-375°F, it's ready to go. Use an instant read thermometer to maintain temperature while frying.Vegetable oil
- Dip tomato slices in flour mixture, coating evenly and tapping to remove excess. Coat in egg mixture, then dredge in cornmeal. Repeat with remaining slices.
- Working in batches, fry tomatoes for 2-3 minutes per side, then let drain on a paper towel-lined baking sheet.
- To make the aioli, blend all ingredients together until smooth using an immersion blender or food processor. Taste and adjust seasonings as needed. Serve with the tomatoes.1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 2 to 3 large basil leaves, Pinch fine sea salt
