Cornmeal Fried Green Tomatoes

Cornmeal Fried Green Tomatoes
(crispy cornmeal-coated green tomatoes + creamy hot honey dipping sauce)
Serves 8

What You Need:
Vegetable oil for frying
3 green tomatoes (about 1¾ pounds), sliced into ¼-inch-thick slices
1 teaspoon kosher salt, plus more for sprinkling
1 cup all-purpose flour
1 tablespoon garlic powder
½ teaspoon freshly ground pepper
2 large eggs
2 tablespoons milk
1½ cups plain yellow cornmeal
½ cup mayonnaise (we like Dukes!)
¼ cup Savannah Bee Company honey (we used Hot Honey)

What to Do:
1. Wash Up!

2. Heat the oil: Pour enough oil to reach 2 inches up the sides of a Dutch oven. Heat the oil to 350°F.

3. Dredge the tomatoes: While the oil heats, sprinkle the tomatoes with salt. Combine the flour, garlic powder, and pepper in a shallow dish. Whisk together the eggs and milk in a second shallow dish. Place the cornmeal in a third shallow dish. Working one at a time, dredge the tomatoes in the flour mixture and then in the egg mixture. Dredge in the cornmeal, pressing to coat. Repeat the process with the remaining tomatoes and place on a baking sheet or plate.

3. Make the sauce: Stir together the mayonnaise and Hot Honey. Set aside.

4. Fry the tomatoes: Fry the tomatoes, in batches, about 2 to 3 minutes on each side, or until the tomatoes are golden and cooked through. Drain on a paper towel-lined cooling rack. Sprinkle the tomatoes with more salt while they’re still hot. Repeat with the remaining tomatoes, allowing the temperature of the oil to return to 350°F before frying each time.

To Serve: Serve the fried green tomatoes with the hot honey sauce.

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