Healthy Fried Green Tomatoes with Sriracha Remoulade
Course: Side Dish
Keyword: fried green tomatoes, remoulade, sriracha remoulade
For the fried green tomatoes:
3large, green tomatoes, cut into ¼-1/2" slices
¼tspfresh black pepper
1egg, lightly beaten
For the sriracha remoulade:
¼tsp cayenne pepper
Lay out your tomato slices on paper towels. Liberally sprinkle your tomatoes with salt. Let them sit for 5 minutes until they sweat. Then pat dry with paper towels.
Make remoulade by combining all ingredients in a small bowl. Set aside.
Take out three bowls or plates with a small lip. In the first, put flour, salt, smoked paprika, and garlic powder. Stir to combine. In the second bowl, put the egg. In the third bowl, combine the black pepper and corneal.
Per tomato slice, cover in the flour mixture, dunk in the egg wash, then coat with the cornmeal. Press cornmeal into the tomato until it's well coated (it's not enough to roll it around). You want to make sure it's well coated.
Heat a non-stick skillet to medium-high heat with olive oil, when drop of water is dripped on pan and it sizzles, it's ready. Add tomato slices 4-5 at a time. Don't crowd the pan. Don't touch them for 3-4 minutes. When they're lightly browned, flip them and cook them on the other side for the same amount of time.
Remove from the pan to a paper towel to soak up any remaining oil. Eat immediately with sriracha remoulade or other favorite sauce/topping.
*You'll want to eat these immediately. They best served hot!