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The Spruce / Diana Rattray
These fried green tomatoes are deep-fried to golden brown perfection then served with a spicy Sriracha mayonnaise for dipping. The tomatoes are also delicious with a ranch-style dressing or dip, Creole mayonnaise, or remoulade sauce.
The cornmeal-and-flour batter makes a crispy coating on these wonderful green tomato slices, which serve as a great appetizer or side dish.
Ingredients
- Fried Green Tomatoes:
- 1 cup all-purpose flour (divided)
- 1 large egg
- 1/2 cup milk
- 1/3 cup cornmeal
- 1 teaspoon salt (plus more for sprinkling)
- 1/2 teaspoon ground black pepper
- 6Â medium green tomatoes
- Vegetable oil (for frying)
- Sriracha Mayonnaise:
- 1/3Â cup mayonnaise
- 1 tablespoon Sriracha (or to taste)
- Optional:Â 1 teaspoon Asian sambal (or a chili garlic sauce)
Steps to Make It
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Gather the ingredients.
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Heat the oven to 200 F, and place a rack in a baking pan if you will be serving the tomatoes all at once.
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Put 1/3 cup of flour into a shallow bowl.
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In another bowl, beat the egg with the milk until smooth.
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Put the remaining 2/3 cup of flour, cornmeal, salt, and freshly ground black pepper into another shallow bowl. Mix to blend thoroughly.
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Pour about 1/2 inch of oil in a large cast-iron skillet. Place over medium heat. If possible, attach a deep-fry thermometer to the pan. Heat the oil to about 370 F.
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Meanwhile, working with a few tomatoes at a time, cut stem and blossom ends of the tomato off and discard. Cut the tomatoes into 1/2-inch slices.
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Coat a tomato slice with the plain flour and then dip into the egg mixture. Coat with the flour-cornmeal mixture and then place it on a rack while you repeat with the remaining slices.
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When the oil is up to temperature, carefully put several tomato slices in the hot oil. Don't crowd the tomatoes.
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Cook until golden brown on both sides, about 4 to 5 minutes total time.
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With a spatula, transfer the tomatoes to paper towels to dry, sprinkle with salt.
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To keep them warm, place them on the rack in the baking pan and place the pan in the preheated oven while you fry the remaining tomatoes.
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For the Sriracha mayonnaise, combine in a bowl the mayonnaise, Sriracha sauce, and chili garlic paste, if using.
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Blend well, and serve with the fried green tomatoes.
Tip
- If you don't have a thermometer to measure the temperature of the oil, drop a 1-inch piece of bread in the oil. It should take about 50 to 60 seconds to brown.
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