Fried Green Tomatoes are a Southern tradition. Juicy tomatoes coated with cornmeal and fried to a golden brown. Lemon Herb Aioli is a new refreshing twist.
Make sure to PIN Fried Green Tomatoes before you leave!
- 2 large ripe green tomatoes, sliced crosswise to 1/4 of an inch
- 2 egg whites beaten
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves coarsely chopped
- 3/4 cup mayonnaise
- Juice of 1 lemon about 2 tablespoons
- 1 tablespoon fresh dill leaves only
- 1 tablespoon fresh parsley leaves only
- 1 tablespoon fresh chives
- 1 teaspoon lemon zest
Make the aioli first, giving it time to chill slightly before serving. In a small food processor combine garlic and mayonnaise. Grind until smooth and creamy.
Add the remaining ingredients and grind again until combined.
Transfer to a serving dish, cover and refrigerate until ready to serve. Aioli will stay good in the fridge for 2-3 days.
Place two beaten egg whites in one bowl and combine cornmeal with salt in another bowl. Heat 2 TBS oil in a large skillet.
Dredge a tomato slice in egg white and then cornmeal mixture and place directly into the hot oil. Fry on each side for about 2 minutes, or until cornmeal is lightly browned and formed a crispy crust. Pay close attention, tomatoes will stay taunt and cornmeal will only brown slightly. If the tomato get mushy you have overcooked.
Remove completed tomato slices to a paper towel lined plate to drain. If you plan to make a large batch (larger than 2 tomatoes), I recommend putting them on a baking sheet at 200 degrees to keep them warm until serving time.
When finished frying, remove aioli from the fridge and serve tomatoes hot! Enjoy!
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