Fried Green Tomatoes with Creamy Celeriac Sauce
- 4 large firm green tomatoes
- Coarse sea salt
- 1 ⁄2 cup apple cider vinegar
- 1 ⁄2 cup extra-virgin olive oil plus more as needed
- 1 cup of Multipurpose Coating for Dredging Foods
- Creamy Celeriac Sauce
Instructions:
This Southern classic makes a tasty side dish or a light meal with a salad.
- Preheat the oven to 200°F.
- With a serrated knife, remove the stem and blossom ends from the tomatoes. Slice each tomato lengthwise from stem to blossom end into 1⁄4-inch slices and place on a large serving platter or plate in one layer.
- Lightly sprinkle with salt and set aside for 10 minutes.
- Pour the vinegar into a small bowl and spread the Multipurpose Coating for Dredging Foods on a large plate.
- One at a time, dip the tomato slices into the vinegar, then coat with the Multipurpose Coating, then dip back into the vinegar, and then coat with the Multipurpose Coating again. Shake off the excess and transfer back to the serving platter. Repeat until all the tomatoes are coated.
- In a wide, heavy sauté pan over medium high heat, warm the oil until it is hot enough to fry a piece of Multipurpose Coating dropped in it.
- With a metal spatula, transfer as many tomatoes slices as will fit comfortably in the pan and fry until crisp and golden brown, about 1 minute on each side. Transfer the fried tomatoes to a paper towel–lined plate and allow them to drain, about 30 seconds on each side. Transfer the drained tomato slices to the baking sheet and hold in the oven to keep warm.
- Repeat with the remaining tomato slices, adding oil as necessary.
- Serve hot with the Creamy Celeriac Sauce.