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Fried Green Tomatoes with Basil Mayonnaise
Recipe courtesy Chef Lynn Crawford, 2009
- Total Time:
- 35 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- BASIL MAYONNAISE:
- 2 cups loosely packed fresh basil leaves
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
- FRIED GREEN TOMATOES:
- 4 green tomatoes, sliced 1/4-inch thick
- Salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 3/4 cup buttermilk
- 1/4 teaspoon hot sauce
- 1 1/2 cups panko breadcrumbs
- 3/4 cup yellow cornmeal
Directions
For the basil mayonnaise: Pulse the basil, mayonnaise, lemon juice and mustard in a food processor until smooth. Season with salt and pepper. Cover and refrigerate until needed.
For the fried tomatoes: Season the tomatoes with salt and pepper. Place the flour in a shallow dish. Whisk together the buttermilk and hot sauce in another shallow dish. Whisk together the panko and cornmeal in a third shallow dish. Working with 1 slice of tomato at a time, coat the tomato first in the flour, then in the buttermilk and then finally in the cornmeal. Repeat this process with the remaining slices.
Add enough vegetable oil to a large skillet to coat the bottom and heat over medium to medium-high heat. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Drain on paper towels. Serve the tomatoes warm with the basil mayonnaise.