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Fried Green Tomatoes

Rodney Strong - Fried Green Tomatoes with Pimento Aioli


Fried Green Tomatoes:
6 hard green tomatoes, sliced 1/4 inch thick
1 cup well-shaken buttermilk
1 cup all-purpose flour
1 cup yellow cornmeal
Canola oil, for frying
Kosher salt
Freshly ground black pepper

Pimento Aioli:
1 teaspoon minced garlic
2 egg yolks
2 tablespoon pimentos
1 tablespoon sherry vinegar
½ teaspoon kosher salt
2 dashes Tobasco
1 cup light olive oil


Place the sliced tomatoes in a bowl and cover with the buttermilk and a dash of Tobasco, tossing to coat. Set aside for 30 minutes. Mix the flour together with the cornmeal, and combine with a whisk until well blended. Heat about one inch of canola oil in a heavy skillet until about 350-360°F. Lift tomato slices with your fingers, letting excess buttermilk drain off, before placing into cornmeal dredge. Turn to coat, and carefully drop into hot oil. Fry about 2 minutes per side, until lightly golden in color. Remove to paper towels and season with salt and pepper. Let cool slightly and serve with pimento aioli.

To make the pimento aioli, combine all the ingredients, except for the olive oil, in a food processor. Pulse to combine. Add the oil in a slow stream until the mixture has formed a thick emulsion. Season to taste.

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