Fried Green Tomatoes with Sriracha Mayonnaise

By Coppermouse

Ingredients

• 1 cup 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
• 6 medium green tomatoes
• oil, for frying
• Sriracha Mayonnaise
• 1/3 cup mayonnaise
• 1 tablespoon Sriracha, or to taste
• 1 teaspoon Asian sambal or a chili garlic sauce, optional

Preparation

Step 1

Put 1/3 cup of flour into a shallow bowl.

In another bowl, beat the egg with the milk until smooth.

Put the remaining 2/3 cup of flour, 1/3 cup of cornmeal, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper into another shallow bowl. Mix to blend thoroughly.

Pour about 1/2 inch of oil in a large cast iron skillet. Place over medium heat and attach a deep fry thermometer to the pan. Heat to 375° F (190° C) .

Meanwhile, working with a few tomatoes at a time, cut stem and blossom ends of the tomato off and discard. Cut the toma




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Coat a tomato slice with the plain flour, then dip into the egg mixture. Coat with the flour-cornmeal mixture, then place on a rack while you repeat with the remaining slices.

When the oil is up to temperature, carefully put several tomato slices in the hot oil. Don't crowd the tomatoes.

Cook until golden brown on both sides, about 4 to 5 minutes total time.

With a spatula, transfer the tomatoes to paper towels to dry and sprinkle with salt.

Serve with the sriracha mayonnaise.

Sriracha Mayonnaise

Combine the Sriracha, mayonnaise, and chili garlic paste, if using. Serve with the fried green tomatoes.

Makes about 6 snack or appetizer servings