Nanni made these as an appetizer for the traditional New Year's dinner of ham, black-eyed peas, turnip greens, and corn bread. Oh man! It is best to heat them while they are hot, so doing them as an appetizer is a great idea. This is true southern cuisine at its finest. The cornmeal gives the outside a crispy crunch. The sauce is a cross between remoulade and 1000 island dressing. Memphis dressing
1/2 teaspoon lemon juice
1 cup mayonaise
2 tablespoons chili sauce (found in the ketchup section)
2 pepperoncini (greek) pepers seeded and diced
1/2 teaspoon of the pepper juice from the jar
pinch of pepper
1 tablespoon of capers chopped
Mix these ingredients together and let stand prior to preparing the tomatoes. Sever the tomatoes with sauce by the side for dipping, or drizzled over the top.
Tomatoes
Egg wash
2 egss
1/2 cup buttermilk
Whisk together in a pie pan or shallow bowl
Breading
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Mix these ingredients together in a pie pan or shallow bowl
Tomatoes
2-3 green tomatoes sliced 1/4 inch thick
Dip each slice in the egg wash then
Dredge the dampened slices in the breading until covered
Fry each slice in a fry pan with about 1/4 inch of oil, or deep fry in a sauce pan with 1 1/2 inch of oil heated to 370 degrees (a bit of batter dropped in will bubble and stay together at this temperature).