Fried Green Tomaters

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The weather in Utah has been beautiful. Warm and in the 70's for the most part. Yet, last week we had a cold front come in. It KILLED the garden. While this totally bummed me out. There were still a lot of Green Tomatoes left on the vines. So, I picked them .  Sliced them. Breaded them. Spilled some oil And fried those babies up.  I added some Remoulade Sauce.  And called it dinner.  Except all the Mountain Males added some Mac N Cheese to their plates!! Ingredients 2 eggs, lightly beaten  1/2 cup milk 1 cup all-purpose flour 1/2 cup corn mesa flour (this is my secret) 1 teaspoon salt 1/2 teaspoon pepper 4 medium-size green tomatoes, cut into 1/3-inch slices Vegetable oil  Salt to taste Preparation Combine egg and milk; set aside. Combine 1 cup all-purpose flour, corn flour, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in the flour mixture; dip in egg mixture, and dredge it back in the flour mixture. Pour oil to a depth of 1/4 to 1/2 inch in a large skillet; heat to 375°. Drop tomatoes, in batches of 3-5, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. I wish I had a great recipe for the Remloulade. I just throw the following in a food processor and blend it up.  large scoop of Mayo squirt of yellow mustard squirt of ketchup squirt of brown mustard two cloves of garlic a teaspoon of horseradish a sprinkle of lemon juice chopped onion blend it up and dip away

The weather in Utah has been beautiful. Warm and in the 70's for the most part. Yet, last week we had a cold front come in. It KILLED the garden.

While this totally bummed me out. There were still a lot of Green Tomatoes left on the vines. So, I picked them . 

Sliced them.

Breaded them.

Spilled some oil

And fried those babies up.

 I added some Remoulade Sauce. 

And called it dinner. 

Except all the Mountain Males added some Mac N Cheese to their plates!!

Ingredients

• 
  2 eggs, lightly beaten 
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup corn mesa flour (this is my secret)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 medium-size green tomatoes, cut into 1/3-inch slices
• Vegetable oil 
• Salt to taste

Preparation

1. Combine egg and milk; set aside.
2. Combine 1 cup all-purpose flour, corn flour, 1 teaspoon salt, and pepper in a shallow bowl or pan.
3. Dredge tomato slices in the flour mixture; dip in egg mixture, and dredge it back in the flour mixture.
4. Pour oil to a depth of 1/4 to 1/2 inch in a large skillet; heat to 375°. Drop tomatoes, in batches of 3-5, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

I wish I had a great recipe for the Remloulade. I just throw the following in a food processor and blend it up. 

large scoop of Mayo

squirt of yellow mustard

squirt of ketchup

squirt of brown mustard

two cloves of garlic

a teaspoon of horseradish

a sprinkle of lemon juice

chopped onion

blend it up and dip away