Page 186
Originally posted 4/14/2019
With Quick Remoulade Sauce
I barely remember either my mom or grandma (or maybe both) making these at the end of the summer when the first frost is predicted and there was a mad dash to gather the remaining unripe tomatoes. They went on a window ledge to ripen in the sun, and several were immediately fried up. I don’t remember what they tasted like so I can’t compare to these.
Her recipe has a nice spice mixture in the dredge that has a good flavor and the coating fried up to a nice crisp. You only need about half the egg/cream and dredge mixture for 3 tomatoes so either halve the recipe or have some white onions handy to fry up with the remainder.
Last one in the side dishes section!
