Fried Green Tomatoes with Chow Chow Aioli

Groceries |
For the tomatoes:

• 3–4 firm green tomatoes, sliced ½ inch thick

• 1 teaspoon salt

• ½ cup all-purpose flour

• 2 eggs

• 2 tablespoons buttermilk

• ½ cup cornmeal

• ½ cup panko breadcrumbs

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• Foodie Tasting Room Tuscan Herb Extra Virgin Olive Oil (for frying)

For the chow chow aioli:

• ½ cup mayonnaise

• 2 tablespoons Foodie Tasting Room Chow Chow 

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice

• Salt and pepper to taste

• Optional: a dash of hot sauce for kick

The steps to follow |

1. Prep the tomatoes: Slice tomatoes and lay them out on paper towels. Sprinkle with salt and let sit 15 minutes to draw out excess moisture. Pat dry.

2. Set up dredging station:

   • Bowl 1: flour

   • Bowl 2: whisked eggs + buttermilk

   • Bowl 3: cornmeal, panko, smoked paprika, and black pepper

3. Bread the tomatoes: Dredge each slice in flour, dip in egg mixture, then coat in the cornmeal-panko mix. Press coating gently to adhere.

4. Fry until golden: Heat a skillet over medium heat with enough EVOO to coat the bottom. Fry tomatoes in batches for 2–3 minutes per side until crisp and golden. Drain on paper towels.

5. Make the aioli: In a bowl, stir together mayo, chopped Chow Chow, Dijon, lemon juice, and seasoning. Let sit 10 minutes to meld flavors.

6. Serve it up: Plate fried green tomatoes and spoon or drizzle with chow chow aioli. Garnish with chopped chives or parsley, if desired.

Serving Tip: Perfect as an appetizer, brunch dish, or Southern small plate. Serve with iced tea, crisp white wine, or a sparkling lemonade.