This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy!

Ingredients

4 serv.

mayonnaise↗1 cup
(preferably homemade)
hard-boiled egg, finely chopped1
capers, chopped↗1 tablespoon
chopped sweet pickle (or dill pickles)1 tablespoon
chopped parsley1 teaspoon
hot pepper sauce (or cayenne)↗1 dash
large green tomatoes, sliced 1/2-inch thick (about 12-14 slices)↗3
flour (for dredging)↗
celery salt1 teaspoon
garlic powder (optional)↗1⁄4 - 1⁄2 teaspoon
beaten eggs, diluted with 1/2 cup milk6
seasoned bread crumbs (or plain, preferably homemade)4 cups
light oil, for frying (such as canola or peanut)2 -3 cups

Step-by-step instructions

1
Make the remoulade sauce:.
2
Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
3
Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
4
Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
5
Season with salt, and serve immediately with the remoulade sauce. Enjoy!

Source: food.com

Original recipe ↗

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