Fried Green Tomatoes With Ravigote Sauce |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Ralph's On the Park in New Orleans. Ingredients:
1 cup mayonnaise |
1/2 cup minced red bell pepper |
2 tablespoons dijon-horseradish mustard |
1 1/2 tablespoons drained chopped capers |
1 tablespoon fresh lemon juice |
1 tablespoon chopped fresh parsley |
1 tablespoon hot pepper sauce |
1/2 teaspoon dried tarragon |
12 slices firm green tomatoes, cut 1/2-inch thick |
2 tablespoons hot pepper sauce |
1 teaspoon kosher salt, divided |
1 cup all-purpose flour |
1/2 cup yellow cornmeal |
2 teaspoons dried thyme |
1 1/2 teaspoons paprika |
1 large egg |
1 cup whole milk |
4 tablespoons butter, divided |
4 tablespoons olive oil, divided |
fresh parsley sprig |
Directions:
1. Mix first 8 ingredients in small bowl. Cover and refrigerate for at least one hour.
2. Place tomatoes in single layer in large baking dish. Drizzle with 2 tablespoons hot sauce. Sprinkle with 1/2 tsp coarse kosher salt. Turn tomatoes several times to coat in hot sauce. Let stand 20 minutes at room temperature.
3. Mix flour, cornmeal, thyme, paprika, and 1/2 teaspoons coarse kosher salt in shallow bowl.
4. Whisk egg and milk in medium bowl.
5. Dip 1 tomato slice in egg mixture, then dredge in flour mixture, turning to coat. Transfer to baking sheet. Repeat with remaining tomato slices.
6. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large nonstick skillet over medium high heat. Add 6 tomato slices and cook until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining butter, oil, and tomato slices.
7. Overlap 2 tomato slices on each plate. Top each with 1 tablespoons sauce. Garnish with parsley and serve.
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