Fried Green Tomatoes With Pesto Remoulade

My tomatoes have gotten off to an extremely slow start this year, despite having had them in the ground since the beginning of May. They’re still green, and have made me impatient, so I decided to pull a few of them and make some fried green tomatoes. Normally, FGT’s are what I’d make at the end of the season, before the first frost hits, with all the green tomatoes that are still on the vine. Alas, the stomach wants what the stomach wants and so I endeavored to make this for a light brunch. As a tip: The first coat of cornstarch/flour prevents the coating from sliding off.

My basil, on the other hand, have done quite well, so I decided to make a pesto remoulade with the pesto that clung to my food processor after jarring the rest. The remoulade was absolutely delicious, especially paired with the crispy, juicy fried green tomatoes. I imagine it would do great as a pairing for any fried vegetable, or in a sandwich where tomatoes are featured.

Ingredients for the Fried Green Tomatoes

• Equal parts flour and finely ground cornmeal
• Cornstarch, or more flour for first dredge.
• Salt and pepper to taste
• 1 egg, beaten, for egg wash
• Optional: Garlic powder, Onion Powder, Oregano
• Green Tomatoes, sliced into 1/4 inch thickness
• Vegetable or corn oil, for frying. Enough to cover 1 cm on the bottom of the pan.

1. Heat oil over medium high heat, until the oil makes small bubbles on the flour dropped into it.
2. Toss green tomato slices in cornstarch or flour until lightly coated.
3. Dip tomato slices in egg wash and dredge in flour/cornmeal mix.
4. Fry on one side until golden brown, then fry on the other side.
5. Remove from oil and place on paper towel to drain.

Ingredients for the Pesto Remoulade

• 2 tablespoons pesto (basil, garlic, salt and pepper, parmesan cheese, garlic, and olive oil)
• 1/2 cup mayonnaise
• 1 teaspoon salt preserved lemon puree (or lemon juice and lemon zest)
• 1 teaspoon Cajun spices
• 1/2 teaspoon paprika (smoked or sweet)
• 1 tablespoon sweet relish
• 1 teaspoon dijon mustard
• Salt and pepper to taste

1. Combine all the ingredients in a bowl, chill in the fridge for 10 minutes before serving.