Fried Green Tomatoes with Popping Aioli
Serves: 2-3
  • Fried Tomatoes
  • 1 egg lightly beaten
  • ½ cup buttermilk
  • ½ cup flour divided into two ¼ cup amounts
  • ½ cup cornmeal
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ to ½ teaspoon cayenne, to taste
  • Paprika to taste
  • Dash of turmeric
  • 3 medium green tomatoes sliced about one-third of an inch thick
  • Olive Oil
  • Chelsea’s Aioli
  • ¼ cup mayonnaise
  • 1 tablespoon mustard
  • A squeeze of lemon
  • ¼ teaspoon salt
  • ½ teaspoon fresh pepper
  • 1 tablespoon olive oil
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne
  • Dash of turmeric
  1. To Fry Tomatoes
  2. Combine egg and buttermilk and put into a shallow bowl or pie plate
  3. Whisk together ¼ cup of flour with cornmeal, salt and pepper, cayenne, paprika, and turmeric and put into a shallow bowl.
  4. Place remaining ¼ cup flour in a shallow bowl.
  5. Heat about a half inch of olive oil in a heavy fry pan and set over a medium heat.
  6. Dredge each slice of tomato first in flour, then dip it in the edge mixture, then in the cornmeal mixture.
  7. When the oil is hot enough to sizzle when you add a sprinkle of flour, add each tomato slice and fry on both sides for two to three minutes or until they are golden and have a crisp exterior.
  8. Drain on paper towels and keep hot, sprinkle with salt and eat or serve with the aioli.
  9. To make aioli
  10. Whisk together all ingredients in a small bowl, sample and adjust seasonings.
Recipe by Taste Buds at