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Fried Green Spicy Tomatoes with a Creamy Remoulade Sauce Recipe Video
|Philadelphia cream cheese||10 Ounce (Original)|
|Dijon mustard||1 Teaspoon|
|Barbecue sauce||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Flat leaf parsley||2 Tablespoon|
|Lemons||2 , juiced|
|Green tomatoes||3 , sliced in 0.5 inch slices|
|All purpose flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Pepper sauce||1 Tablespoon|
|Panko bread crumbs||1 Cup (16 tbs)|
|Cayenne pepper||1 Teaspoon|
|Seasoning salt||2 Teaspoon|
|Peanut oil||1 Pint|
Calories 3105 Calories from Fat 2608
% Daily Value*
Total Fat 295 g454%
Saturated Fat 69.1 g345.7%
Trans Fat 0 g
Cholesterol 262.8 mg87.6%
Sodium 4959 mg206.6%
Total Carbohydrates 102 g33.9%
Dietary Fiber 9.5 g38.2%
Sugars 18 g
Protein 27 g53.7%
Vitamin A 118.1% Vitamin C 194.7%
Calcium 26.8% Iron 38.8%
*Based on a 2000 Calorie diet
2.Slice tomatoes in 1/2" slices and season both sides with salt and pepper.
3.First sallow dish add in flour. Second shallow dish add egg, water and pepper sauce. Third shallow dish add panko bread crumbs, cayenne pepper, seasoning salt.
4.Dredge the tomoatoes, one at a time, in each mixture starting with flour, then eggs, then bread crumbs. Repeat with the remaining tomatoes.
5.Have a skillet with peanut oil heated to 350 degrees. Place tomaotes, in batches, in oil and cook for 2-3 minutes or until golden brown. Repeat the process for the remaining tomatoes.
6.Serve 3 tomatoes per side dish and apply a generous portion of the creamy remoulade sauce on top and garlish with sliced scallions. Serve and Enjoy!
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