Recipe: fried green tomatoes w/spicy aioli
Acquire green (unripened) tomatoes. Don’t worry if they are super firm, they will soften up while cooking. Cut into slices—about as thick as if you are going to put them in a sandwich.
Mix some flour with s&p, cayenne pepper, paprika, and a dash of garlic powder. Take the dry mixture and add water. You will want a consistency that is between runny and sticky. Alternatively, you can use a beaten egg to adhere the coating to the tomato.
Dip tomato slice in the wet ingredient of your choice and then coat with cornmeal. Fry ‘em up in hot, hot, hot oil until golden brown. I like to lay them on some paper towel immediately after frying to soak up any excess oil.
Spicy aioli: mix 2 parts vegenaise or mayo with 1 part sriracha or hot sauce of your choice.