Fried Green Tomatoes with Lemon Paprika Aioli and Summer Chilies
INGREDIENTS
LEMON PAPRIKA AIOLI
1 lemon, zest and juiced
1/2 cup mayonnaise
1 tsp smoked paprika
1 tsp salt
SUMMER CHILIES
1 yellow pepper, sliced thinly
1 red pepper, sliced thinly
1/2 yellow wax pepper, sliced thinly
1/2 onion, sliced thinly
1 lime, zest and juice
salt, to taste
FRIED GREEN TOMATOES
1/2 lb green tomatoes, cut into wedges
2 cups flour
2 eggs
1 cup buttermilk
2 cups cornmeal
salt, to taste
2 cups neutral oil, for frying
DIRECTIONS
I. to make the aioli, place all ingredients into a bowl and stir to combine. set aside
II. place the chilies in a bowl and season with lime zest and juice and salt to taste
III. heat the oil to 350°F in a skillet. place flour in one bowl, eggs and buttermilk in another, and cornmeal in a third bowl. season all bowls with salt and stir to combine
IV. place tomato wedges into the flour coating them completely, then the egg buttermilk mix, then coat them completely in corn meal
V. fry the tomatoes on both sides until golden brown. drain on a tray with a rack and season them to taste with salt immediately
VI. to serve, spread aioli on a plate and top with fried green tomatoes, top with chilies and serve immediately
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
