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Fried Green Tomatoes, Sauce Remoulade

Ingredients

2 large Green Tomatoes

1 C Buttermilk

1 ea Egg

1 C Cornmeal

1 C Popcorn, popped

1 Tbl Salt

Black Pepper to taste

Paprika, pinch

¼ C Cornstarch

Maldon Salt, finishing

1 C Canola Oil for frying

Preparation

  1. Mix the egg with the buttermilk, add pinch of paprika, salt and pepper. Set aside.
  2. Take the popped popcorn and pulse grind it in a food processor leaving coarse pieces then add to the cornmeal along with another pinch of salt and pepper.
  3. Preheat canola oil over medium heat in a cast iron pan and set up a wire rack tray with paper toweling for draining and resting the finished fried tomatoes.
  4. Wash firm green tomatoes, remove the stem, slice ½” thick rounds and season them lightly with salt.
  5. Lightly dust them on both sides in cornstarch, shaking off the excess before dunking into the buttermilk wet mix.
  6. Coat the tomatoes into the cornmeal/popcorn breading to cover evenly.
  7. Pan fry them over medium on each side until golden brown and crispy, approximately 3 minutes per side.
  8. Drain on paper towels then move onto resting rack to keep crisp.
  9. Sprinkle with Maldon finishing salt and serve with side Remoulade sauce for dipping.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc