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FEATURED RECIPE OF THE WEEK

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 Fried Green Tomatoes

4-5 large green tomatoes
1 cup corn meal
1 cup flour
3-4 eggs
Pinch salt + a little for ducting tomatoes
Pinch pepper
Pinch paprika
Oil to fry the tomatoes. 2-3 cups

-Slice your Green tomatoes in to ¼ in slices. Place on a paper towel and sprinkle with salt to draw out extra moisture. Let sit for 15 min and pat dry.

-Mix 2 eggs in a separate bowl, with a pinch of paprika, pinch black pepper, and pinch of salt

-Place your flour and corn meal in 2 separate shallow bowls.

-Heat your oil in a frying pan to 350*

-One slice of tomato at a time, dredge in flour, then egg mixture and then coat with corn meal. Tap off any extra breading and fry at 350* for 1-2 min until golden brown on one side, carefully flip the tomatoes one at a time to cook the other side.

-When tomatoes are done place on a paper towel to absorb any extra oil. Best served warm with a creamy dipping sauce.

Remoulade Sauce:

1/2 cup mayonnaise
1 ounce Creole mustard
1/2 ounce horseradish
1/2 ounce lemon juice
1 teaspoon Worcestershire sauce
2 slashes hot sauce (recommended: Tabasco)

For my sauce, I mix equal parts of mayo and French dressing. Or equal parts mayo and Heinz chili sauce.

 

ENJOY!!!  HAPPY COOKING!

Tune in every Thursday at 3 p.m. for “Cooking with Karen”

If you would like to submit your favorite recipe, please email it to
kareno@winyradio.com

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