Deep-fried green tomatoes with spicy mayonnaise

Ingredients:

Fried green tomatoes

• 4 green tomatoes (about 450 g), cut into 0.6 cm thick rounds.
• 1.5 cups of flour
• 1 teaspoon coarse salt, plus extra for sprinkling
• 1/2 tsp crushed black peppercorns
• 1/2 cup sour milk
• 4 large eggs
• 2 cups yellow cornmeal
• 1 cup breadcrumbs
• 2 liters of vegetable oil, for deep-frying
• Special equipment: deep-frying thermometer

Dip sauce

• 1 tbsp. mayonnaise with chili pepper plus 2 tbsp pepper marinade
• 2 tsp paprika
• 1 teaspoon of sugar
• 1/2 tsp salt

Preparation:

1. Pour vegetable oil into a heavy-bottomed pan and attach a deep-fry thermometer. Heat over medium heat to 350°F (177°C). Line the pan with paper towels and place a wire rack on top.
2. Fried green tomatoes: Line three shallow bowls with the breading mixtures. In the first bowl, add flour seasoned with salt and black pepper. In the second bowl, beat the buttermilk with the eggs. In the third, combine the cornmeal with breadcrumbs.
3. Using one hand, coat both sides of the tomato slices in the flour and spices, shaking each one to remove any excess. Then, using the other hand, dip the tomatoes in the egg mixture. Let the mixture drain before placing them in the third dish. Using the hand you used in step one, evenly coat the tomato slices on both sides in the breadcrumb mixture.
4. Carefully place the breaded tomatoes in batches into the hot oil. Fry until golden brown and crispy (about 30 seconds per side). Transfer to a cooling rack and generously sprinkle each slice with salt.
5. Dip sauceAdd mayonnaise, hot pepper and its marinade, paprika, sugar, and salt to a bowl and mix. Serve the fried tomatoes immediately after cooking with the dip.
   
   Fried in breadcrumbs green tomatoes can be deep-fried in a frying pan.