Five more days until our wedding, and we are now living in Ohio! In my travels back home for our upcoming wedding, I’d like to post this recipe I found while flipping through Family Circle. Fried green tomatoes are amazing. I made them a while ago, but this is the real deal.
Fried Green Tomatoes with Red Pepper Aioli
Red Pepper Aioli:
1/2 cup light mayonnaise
1/4 cup roasted red pepper, drained
1 large clove garlic, coarsely chopped
Combine the mayo, red peppers and garlic in a food processor. Process until smooth. Refrigerate until serving.
2 pounds green tomatoes
1/2 tsp salt
1/3 cup all-purpose flour
2 large eggs
2/3 cup yellow cornmeal
2 tbsp. grated Parmesan cheese
1/8 tsp black pepper
7 tbsp. vegetable oil or canola oil for frying
Core the tomatoes, and slice the top and bottoms off. Cut each into 3 or 4 1/4-inch thick slices and dry on paper towels. Sprinkle with 1/8 tsp of salt.
Combine the flour and 1/8 tsp of the salt in a shallow dish. Lightly beat eggs in a second dish; whisk together the cornmeal, Parmesan, remaining 1/4 of salt, black pepper, and cayenne in a third dish.
Coat 6 of the tomato slices in the seasoned flour, then the egg, then the cornmeal mixture. Heat oven to 200F.
Heat 3 tbsp of the oil in a large nonstick skillet over medium high heat, then add the coated tomato slices and fry them for 2 minutes. Flip them over and fry another 2 minutes. Transfer to baking sheet and keep warm in the oven. Do the rest of the tomatoes.
Add 2 tbsp. of the oil to the skillet before frying each new batch. Serve the tomatoes with aioli on the side!