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Recipe of the Week: Fried Green Tomatoes with Garlic Aioli

By Staff | Feb 13, 2019

Chef Loretta Paganini

Scrumptious fried green tomatoes can be a treat for young and old alike. Perfect as an appetizer or served as a light lunch or as a side dish at dinner time. These savory morsels are eaten in the South during the summer months when tomatoes are plentiful and every family has their special recipe. This is my mother-in-law Myrtle’s, a true southern Belle from New Orleans, treasured family recipe. I love the tartness of the green tomatoes coated in sweet cornmeal. There is nothing like a good Southern comfort dish to please the palate and the soul, so let the good time roll and enjoy this great recipe. Serves eight. (Chef tip: To make super crispy fried green tomatoes, make sure that you use firm tomatoes, dip them in cornmeal flour mixture and fry them a few at the time in hot oil.)

2 large eggs, lightly beaten

1 cup buttermilk

1 cup cornmeal

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

6 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices

Vegetable oil for frying

In a small bowl whisk together the eggs and the buttermilk. In another bowl, combine cornmeal, half of the flour, salt and pepper. In another bowl add the breadcrumbs. Sprinkle the tomato slices with salt and pepper. Dredge tomato slices in flour; dip in egg mixture, and then dredge in the cornmeal mixture.

Pour oil to a depth of 1/2 inch in a large skillet; heat to medium-high heat about 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 3-4 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste. Serve with garlic aioli.

Garlic aioli:

2 garlic cloves, chopped

2 large cuddle egg yolks (soft boil)

1 tablespoon chopped fresh Italian parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup vegetable oil

1 teaspoon freshly squeezed lemon juice

Combine the garlic, egg yolks, parsley, salt and pepper in a food processor and puree. Add the oil in a slow steady stream and continue to process until the mixture has formed a thick emulsion. Stir in lemon juice to taste and serve with the fried tomatoes.