Fried Green Tomatoes with Creole Dipping Sauce

Never mind that I just set fire to the parchment paper in my oven....yummy "smoky" nachos, huge flames, soot flying everywhere. Chalk one on my "kitchen disasters" list!

We had dinner at a friends house on Saturday and they made the yummiest fried green tomatoes.

Fried Green Tomatoes

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 tsp kosher salt

1/4 tsp black pepper

vegetable oil for frying

Slice tomatoes 1/2 inch thick. Whisk eggs and milk together in a bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt and pepper onto another plate. Dip tomatoes into flour to coat. Them dip the tomatoes into the milk and egg mixture. Dredge in breadcrumbs/cornmeal to completely coat.

In a large skillet, pour enough vegetable oil into the pan so that it is 1/2 inch deep and heat over medium heat. Place the tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. The tomatoes should not be crowded or touch each other. Flip the tomatoes when golden brown on one side and fry on the other side. Drain on paper towels.

Creole Dipping Sauce

(this sauce tastes exactly like the dipping sauce that comes with a bloomin' onion)

1 cup mayo

Juice of 1/2 lemon

1 Tbl minced capers

1 Tbl minced onion

1 tsp Dijon mustard

1 tsp horseradish

1 tsp paprika

4 sprigs parsley, chopped

1/2 tsp Worcestershire sauce

Combine all ingredients and refrigerate until use.