Provided by Chef Rich Vana – The Heritage Table
Ingredients
6 green tomatoes, slicedbr
1 ½ cups frying oil (peanut, avocado orbrvegetable oil suggested)br
For Remoulade</b
br>1 cup mayonnaisebr
1 Tbsp plus 1 tsp lemon juicebr
3 garlic cloves, roasted and minced (orbrone clove of fresh garlic, minced)br
1 tsp paprikabr
1 tsp kosher saltbr
Pinch of cayenne pepperbr
2 Tbsp chives, finely mincedbr
For Buttermilk Wash</b
br>1 quart buttermilkbr
1 egg, beatenbr
For Fry Flour</b
br>2 ½ cups all-purpose flourbr
1 Tbsp kosher saltbr
1 Tbsp baking powderbr
1 Tbsp onion powderbr
2 tsp garlic powderbr
2 tsp mustard powderbr
1 tsp red pepper flakesbr
1 tsp ground black pepperbr
Directions</b
br>Mix all ingredients together for thebrremoulade well with a whisk. Let sit,brcovered and refrigerated, for at least twobrhours before serving.br
Slice the tomatoes ¼ inch thick andbrplace on a paper towel to absorb extrabrmoisture; set aside. In a bowl, mix all frybrflour ingredients together. In a separatebrbowl, whisk the egg into the buttermilk.brOver medium-high heat, add ¼ inch ofbroil to a frying pan that is large enough tobrhold four or five tomato slices at a time.br
Dunk each tomato slice repeatedly intobrthe buttermilk mixture. Then dredge thebrslices in fry flour. (Repeat this processbrone additional time to achieve a thicker,brcrunchier crust.)br
Once the oil is hot, carefully add thebrtomatoes to the frying pan. Allow thebrtomatoes to fry on one side for onebrminute, then flip and repeat. The crustbrcolor should be a golden-to-slightly dark
own color.br
Remove tomatoes from pan and setbron a paper towel to absorb excess oil orbra cooling rack. Serve immediately withbrremoulade on the side.