Fried Green Tomatoes with Creamy Remoulade Sauce Recipe
Ingredients
| Cream | 10 Ounce | |
| Dijon Mustard | 1 Teaspoon | |
| Barbecue sauce | 2 Tablespoon | |
| •1 tsp. of Worchestire Sauce | ||
| Flat leaf parsley | 2 Tablespoon | |
| Scallions | 3 | |
| Lemons | 2 , juiced | |
| •3 Green Tomatoes, sliced in 1/2" slices | ||
| Salt | 2 Teaspoon | |
| Pepper | 2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Water | 1 Teaspoon | |
| Pepper sauce | 1 Tablespoon | |
| Panko bread crumbs | 1 Cup (16 tbs) | |
| Cayenne pepper | 1 Teaspoon | |
| Seasoning salt | 2 Teaspoon | |
| Peanut oil | 1 Pint | |
Directions
1.In a food processor combine PHILADELPHIA Cooking Cream-Original, dijon, barbecue sauce, worchestire sauce, parsley, scallions and lemon juice. Blend well and place in refrigerator.
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!
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!
Chef
