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
1 cup mayonnaise
1 Tbsp plus 1 tsp lemon juice
3 garlic cloves, roasted and minced (orbrone clove of fresh garlic, minced)
1 tsp paprika
1 tsp kosher salt
Pinch of cayenne pepper
2 Tbsp chives, finely minced
For Buttermilk Wash
1 quart buttermilk
1 egg, beaten
For Fry Flour
2 ½ cups all-purpose flour
1 Tbsp kosher salt
1 Tbsp baking powder
1 Tbsp onion powder
2 tsp garlic powder
2 tsp mustard powder
1 tsp red pepper flakes
1 tsp ground black pepper
Directions
Mix all ingredients together for the remoulade well with a whisk. Let sit, covered and refrigerated, for at least two hours before serving.
Slice the tomatoes ¼ inch thick and place on a paper towel to absorb extra moisture; set aside. In a bowl, mix all fry flour ingredients together. In a separate bowl, whisk the egg into the buttermilk. Over medium-high heat, add ¼ inch of oil to a frying pan that is large enough to hold four or five tomato slices at a time.
Dunk each tomato slice repeatedly into the buttermilk mixture. Then dredge the slices in fry flour. (Repeat this process one additional time to achieve a thicker, crunchier crust.)
Once the oil is hot, carefully add the tomatoes to the frying pan. Allow the tomatoes to fry on one side for one minute, then flip and repeat. The crust color should be a golden-to-slightly dark
Remove tomatoes from pan and set on a paper towel to absorb excess oil orbra cooling rack. Serve immediately withbrremoulade on the side.
