5 days to go! Fried Green Tomatoes for the road

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.

Green Tomatoes:

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!


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