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Fried Green Tomatoes with Creamy Remoulade Sauce Recipe
|Cooking cream||10 Ounce (Philadelphia 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 1/2 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 1420 Calories from Fat 1183
% Daily Value*
Total Fat 134 g205.4%
Saturated Fat 20.8 g104.1%
Trans Fat 0 g
Cholesterol 52.9 mg
Sodium 2244.8 mg93.5%
Total Carbohydrates 50 g16.6%
Dietary Fiber 4.8 g19.3%
Sugars 6.5 g
Protein 11 g22.4%
Vitamin A 41.1% Vitamin C 97.4%
Calcium 6.4% Iron 17.9%
*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!