Fried Green Tomatoes

So as the end of the season is coming around my upside down tomato tomato planter has started to look a little sad.. there were only 5-6  green tomatoes hanging there and I realized that they were never going to change color.  I didn't even manage to grow enough tomatoes to make the Marinara Sauce that I was dreaming of... just enough for two little cups of Gazpacho and half a Tomato Sandwich.

So standing there looking at my slowly browning tomato vine I had could only think of one thing...

YES! Fried Green Tomatoes ROCK!

I had all but forgotten about this Southern classic until a couple of years ago I was working a catering event at a home in Lincoln Park (Chicago Neighborhood for those of you unfamiliar with the area).  We served Fried Green Roma Tomatoes with a Cajun Remoulade, (remoulade is a fancy-pants way to say mayo by the way).  I was wearing my second hand Tuxedo standing in the kitchen of this giant home in one of the most expensive neighborhoods in the city when I took a bite and was immediately transported to the kitchen table in the modest home I grew up in.  The flavors were the same... yes mom yours were as good as Trotter's... and I knew I had to make these again.

The Tomatoes
Green tomatoes sliced about 1/4 inch thick
Flour mix with 1/2 cup flour and 1/2 tsp of Chipotle Chili Powder
Egg wash with one egg and 1/4 cup Buttermilk
Breadcrumbs
Vegetable oil to fry in... about 1/4 of an inch in the bottom of a small skillet.

Heat the oil until it makes that metallic popping sound when you put a drop of water in it (careful not to splash when you do that).   Coat the tomato slices in the flour mixture, the egg was then the breadcrumbs.  Fry them 4 at a time until golden on both sides (3 minutes a side maybe).  When they are done put them on a paper towel lined plate to drain.

The Remolaude:
Embarrassingly simple
1/4 cup Mayo
1/2 tsp of jerk seasoning (I made some up a while ago for another recipe)