Deep-fried green tomatoes with spicy mayonnaise

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Unripe tomatoes can be a unique ingredient in dishes. To see this for yourself, try deep-frying some tomatoes. The breading gives the vegetables a crispy exterior, and the dipping sauce complements their unique flavor. These fried tomatoes can be used in sandwiches, for example, with bacon and lettuce. Cornstarch can be used instead of cornflour, making the breading lighter but no less crispy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fried green tomatoes

4 green tomatoes (about 450 g), cut into 0.6 cm thick rounds.
1.5 cups of flour
1 teaspoon coarse salt, plus extra for sprinkling
1/2 tsp crushed black peppercorns
1/2 cup sour milk
4 large eggs
2 cups yellow cornmeal
1 cup breadcrumbs
2 liters of vegetable oil, for deep-frying
Special equipment: deep-frying thermometer

Dip sauce

1 tbsp. mayonnaise with chili pepper plus 2 tbsp pepper marinade
2 tsp paprika
1 teaspoon of sugar
1/2 tsp salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green tomatoes, breadcrumbs, mayonnaise, sour milk, chili pepper, black pepper, paprika

Cooking the dish according to the recipe:

Pour vegetable oil into a heavy-bottomed pan and attach a deep-fry thermometer. Heat over medium heat to 350°F (177°C). Line the pan with paper towels and place a wire rack on top.
Fried green tomatoes: Line three shallow bowls with the breading mixtures. In the first bowl, add flour seasoned with salt and black pepper. In the second bowl, beat the buttermilk with the eggs. In the third, combine the cornmeal with breadcrumbs.

Using one hand, coat both sides of the tomato slices in the flour and spices, shaking each one to remove any excess. Then, using the other hand, dip the tomatoes in the egg mixture. Let the mixture drain before placing them in the third dish. Using the hand you used in step one, evenly coat the tomato slices on both sides in the breadcrumb mixture.
Carefully place the breaded tomatoes in batches into the hot oil. Fry until golden brown and crispy (about 30 seconds per side). Transfer to a cooling rack and generously sprinkle each slice with salt.
Dip sauceAdd mayonnaise, hot pepper and its marinade, paprika, sugar, and salt to a bowl and mix. Serve the fried tomatoes immediately after cooking with the dip.

Fried in breadcrumbs green tomatoes can be deep-fried in a frying pan.