My brother and his wonderful family were visiting from New Zealand and with all the excitement, we didn't sit down to dinner until 9pm. To tide us over I made this light appetizer, to give them a taste of the South. It was proclaimed to be divine, but nothing could be as divine as the company.
4 large green tomatoes
2 teaspoons of salt
1 teaspoon of pepper
1 1/2 cups buttermilk
1 cup plain white cornmeal
1 tablespoon creole seasoning
2 cups flour, divided
vegetable oil
bread and butter pickle remoulade (recipe to follow)
Cut tomatoes into 1/4 inch thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, creole seasoning, and 1 cup flour in another shallow dish or pie plate.
Dredge tomatoes in remaining 1 cup of flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
Pour oil to a depth of 2 inches in a large skillet, heat over medium heat to 350F.
Fry tomatoes 2 to 3 minutes on each side or until golden.
Drain on paper towels, sprinkle with salt to taste.
Serve with bread and butter pickle remoulade.
BREAD AND BUTTER PICKLE REMOULADE
3/4 cup mayonnaise
1/4 cup creole mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped bread and butter pickles
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon file powder
salt and pepper to taste
Stir together all ingredients.
Enjoy!
Recipe adapted from Southern Living, June 2009
www.southernliving.com/
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