Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade

 

Yield

Makes 8 servings

Ingredients

• 4  large green tomatoes
• 2  teaspoons  salt
• 1  teaspoon  pepper
• Vegetable cooking spray
• Parchment paper
• 1 1/2  cups  buttermilk
• 2  cups  Japanese breadcrumbs (panko)
• 1  tablespoon  Creole seasoning
• 1  teaspoon  paprika
• 1  cup  all-purpose flour

1. Preheat oven to 400°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with 2 tsp. salt and 1 tsp. pepper.

2. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.

3. Pour buttermilk into a shallow dish or pie plate. Stir together panko, Creole seasoning, and paprika in another shallow dish or pie plate.

4. Dredge tomatoes in flour. Dip tomatoes in buttermilk, and dredge in panko mixture. Lightly coat tomatoes on each side with cooking spray; arrange on wire rack.

5. Bake at 400° for 18 to 20 minutes or until golden brown, turning once after 10 minutes. Serve with Lightened Bread-and-Butter Pickle Rémoulade.

Lightened Bread and Butter Remoulade

Yield

Makes about 1 cup

Ingredients

• 3/4  cup  light mayonnaise
• 1/4  cup  Creole mustard
• 1  tablespoon  chopped fresh chives
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  finely chopped bread-and-butter pickles
• 1  teaspoon  lemon zest
• 1  tablespoon  lemon juice
• 1/2  teaspoon  hot sauce
• 1/4  teaspoon  filé powder
• 1/8  teaspoon  salt
• 1/8  teaspoon  pepper

Preparation

1. Stir together all ingredients.

Southern Living, JUNE 2009