Fried Green Tomatoes with Dijon Pepper Dipping Sauce

By JJCR

This recipe is a new twist on one in the lady & sons savannah country cookbook. Dip into the dijon sauce with care, its a little on the hot side. We like to put a small dollop of roasted red pepper vinaigrette on each tomato slice.

Ingredients

• Dijon Pepper Dippin' Sauce:
• 3 or 4 large firm green tomatoes
• Salt
• 2 cups vegetable or peanut oil for deep-frying
• 1 cup buttermilk
• 2 cups self-rising flour
• Dijon pepper dippin' sauce
• 1 cup dijon mustard
• 1/2 cup mayonnaise
• 2 tbsp. balsamic vinegar
• 1 tbsp. white pepper
• 4 tbsp. coarsely ground black pepper
• 1/2 cup vegetable oil
• 1 tbsp. red pepper flakes
• 1 tbsp. whole peppercorns

Preparation

Step 1

Slice the tomatoes 1/4 inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 min. should do it).
In a skillet heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown.


Dijon Pepper Dippin' Sauce:
In the bowl of a food processor, combine the mustard, mayonnaise, balsamic vinegar, white pepper, and 1 tbsp. of the black pepper, and beat until just blended; set aside.
In a small saucepan combine the oil, the remaining 3 tbsp. of black pepper, the red pepper flakes, and the whole peppercorns. Heat the oil until hot, then reduce the heat to low and simmer for 20 minutes. Allow to cool, then strain. With the food processor running, drizzle the oil into the mayonnaise mixture. Continue processing for 2 minutes.

Paula Deen's Kitchen Classics