Fried Green Tomatoes w/ Spicy Cayenne Aioli

A southern classic, this dish is great.  If made properly it does take several hours to make but is well worth it all in the end.  If you have trouble finding green tomatoes in your local grocery store check out a farmer's market.  Its a great way to support your local farmers and you can find some great deals.  I serve this dish with my house seasoned cayenne aioli dip.

Fried Green Tomatoes

4 green tomatoes

2 eggs

1/2 cup buttermilk

1/2 cup panko bread crumbs (these are japanese bread crumbs available in most grocery stores today)

1 cup all-purpose flour

1/2 cup cornmeal

2 t. plus extra Salt, divided

1/2 t. black pepper

Peanut or Canola Oil for frying

The morning that you want to make the tomatoes I recommend slicing them and laying them flat on a baking pan covered with paper towels.  Sprinkle the tomatoes generously with salt and place in the refrigerator for 4 to 6 hours.  This will help draw excess moisture out of the tomatoes and they will be crispier when fried.

When you are ready to prepare your tomatoes combine the following:  In one bowl whisk the eggs and buttermilk together.  In another bowl place the flower by its self.  In a third bowl combine the cornmeal, bread crumbs, salt and pepper.  Place the bowls in an assembly line with the flour first, the egg mixture second, and the cornmeal mixture last.  About 30 minutes prior to cooking take the tomatoes out of the refrigerator and dip them in the mixture in the order that they are lined up and place back on the baking sheet lined with parchment paper.  Place the completed tomatoes back in the refrigerator for 30 more minutes.

When ready to fry - pour oil in the frying pan about 1/2 an inch deep.  Over medium heat from the tomatoes in small batches until brown and crispy, flipping once.  Place on paper towels to drain.  Serve warm.

Spicy Cayenne Aioli

2 egg yolks

2 cloves garlic chopped

2 t. cayenne pepper

1 t. fresh lemon juice

1 1/2 t. dijon mustard

salt and pepper to taste

1 cup olive oil

Place all ingredients in a blender except the olive oil.  Turning the blender on high, begin to puree the mixture slowing drizzling the oil in.  Make sure the blender is clean and dry and that you drizzle the olive oil very slowly so that the aioli comes together.  This may take some practice, if you are not familiar with this technique the sauce can break and you will have to start over.  Serve chilled.