Tuesday, August 30, 2011

Fried Green Tomatoes with Rémoulade

I think the best days are the ones when nothing remarkable happens.  Those are good days too, but the best days seem to be the quiet ones, full of small things to enjoy- a new book, a latte, a homemade meal, a game of tennis with a friend.  These days have a certain comfortable feeling of peace, and I think some recipes reflect that.  For me, one of the recipes that brings that feeling is fried green tomatoes.  

I got this recipe from my new favorite cookbook, The Comfort Table by Katie Lee Joel.  I picked it up a few weeks ago, and I'm super excited to try just about everything.  Especially the macaroni and four cheeses and buttermilk coleslaw :)

Oh, and there's a foreword by Paula Deen, which automatically justifies buying this book! She includes her recipe for Grandmother Paul's Red Velvet Cake, which is an extra bonus :)

Fried Green Tomates

from The Comfort Table, by Katie Lee Joel

1 cup cornmeal
1 cup all-purpose flour
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
pinch cayenne pepper
1 cup buttermilk 
1/2 cup vegetable oil (and more if you need it)
4 large green tomatoes, sliced 1/2 inch thick

I used more than four tomatoes, because mine were all sizes.  We got these at a local organic farm- aren't they beautiful? :)

In a medium bowl, mix the cornmeal, flour, onion powder, garlic powder, salt, pepper, and cayenne.  Fill a small shallow bowl with buttermilk.  Place the bowls next to each other and next to the stove.

Heat the oil in a large heavy skillet over medium-high heat.  The oil should be hot but not smoking.

Dip the tomatoes in the buttermilk and dredge in the cornmeal mixture.  Fry the tomatoes in batches, until the crust is golden brown and crunchy, 4 to 5 minutes on each side.  Drain on paper towels.  Transfer the tomatoes to a serving plate and serve with the rémoulade.


1 cup mayonnaise
3 Tbsp ketchup
1 scallion, thinly sliced (I didn't have one, so I left it out)
1 Tbsp apple cider vinegar
1 1/2 tsp dry mustard
1 tsp hot sauce, or to taste
1.2 tsp kosher salt
1/4 tsp black pepper

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