What's Cooking: Fried Green Tomatoes with Maple Remoulade Sauce - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Fried Green Tomatoes with Maple Remoulade Sauce

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Chef Doug Mack and sous chef Tyler Scherer from the Inn at Baldwin Creek join us this morning to make fried green tomatoes!
Fried Green Tomatoes
2 large eggs, lightly beaten
½ cup buttermilk
¾ cup all-purpose flour, divided
½ cup cornmeal
1 tsp salt
½ tsp pepper
4 med green tomatoes cut into 1/3 inch slices
vegetable oil for frying

Combine egg and buttermilk; set aside. Combine ¼ cup all-purpose flour, cornmeal, salt and pepper in a shallow bowl.
Dredge tomato slices in remaining ½ cup flour. Then dip floured slices in egg mixture, and finally dredge in cornmeal-flour mixture.
Pour oil to a depth of ¼ inch in a large cast-iron skillet. Heat to 375°
Drop floured tomato slices, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Serve immediately with Remoulade Sauce.

Maple Remoulade Sauce
1 cup mayonnaise
½ cup maple syrup
½ cup celery, finely cut
½ cup scallions, finely chopped
¼ cup parsley, chopped
¼ cup horseradish
1 tsp fresh lemon juice
2 TBS Dijon mustard
2 TBS ketchup
1 TBS Worcestershire sauce
1 TBS white vinegar
½ TBS Tabasco sauce
1 TBS minced garlic
2 tsp sweet paprika
1 tsp salt

Combine all ingredients in a blender or food processor and blend until smooth, 20-30 seconds. Can be prepared ahead of time and stored in refrigerator for up to 5 days.

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