Fried Green Tomatoes with Homemade Garlic-Basil Mayonnaise

I'm not usually one to watch the same movie over and over again, but the movie Fried Green Tomatoes is a special exception.  I admit to being somewhat of a feminist and I love the strength and confidence of the women in this movie.  Fried Green Tomatoes is a movie about friendship, both old and new, and the importance and influence a good friendship can have on our lives. 

 

"I found out what the secret to life is: friends. Best Friends." - Ninny Threadgoode

One cannot watch the movie Fried Green Tomatoes without getting a craving for some.  With loads of green tomatoes in my garden, fried green tomatoes were an obvious choice.  When I went out to pick the tomatoes I noticed that my basil plant was growing out of control and needed a good trim.  After trimming the basil back I decided to make an Italian version of fried green tomatoes.  I added some chopped basil and Parmesan cheese to the panko mixture and then decided to make a homemade garlic-basil mayonnaise for dipping.  Every once in awhile I have a genius idea like that!

I fried ten thick slices of tomatoes until they were perfectly golden and placed them on a platter beside the homemade mayonnaise.  I nonchalantly picked one up, bit into it, and was completely amazed by how wonderful it was.  Perfectly crunchy, with loads of flavor from the basil and Parmesan, and also nice and meaty.  The thick slices of tomato really held up well to the frying.  These Italian-seasoned fried green tomatoes were perfect on their own, but were absolutely phenomenal once dipped in the homemade garlic-basil mayonnaise.  My Mom and I ate all ten slices with wild abandon.  After stuffing ourselves with fried green tomatoes we made a plan to stay out of the backyard.  It could be dangerous to the waistline.

"Oh, what I wouldn't give for a plate of fried green tomatoes like we used to have at the cafe. Ooh"- Ninny Threadgoode

  Fried Green Tomatoes

original recipe 

Serves 2-4, depending on appetite

2 medium-sized green tomatoes, cut thickly (about 5 slices per tomato)

About 1-1/2 cups all purpose flour

2 eggs, beaten

About 2 cups panko

1/2 cups Parmesan cheese, grated

1/4 cup chopped basil

salt and pepper to season

canola oil, for frying

cast iron skillet preferable

Place the flour, beaten egg, and panko in three separate trays for dipping/breading.  Heavily season the the flour, egg, and panko with salt and pepper.  Add the grated Parmesan cheese and the chopped basil to the panko and stir.  Dip each tomato slice into flour, then egg, then panko.  Place each coated slice on a baking tray and when each slice is breaded then place the entire baking tray in the refrigerator for 10 minutes.  (This is a tip I learned from Tyler Florence.  Anytime he adds a breading to something he allows it to "dry out" in the refrigerator.  This procedure helps the breading to adhere better once it hits the heat of the skillet. I use this tip all the time when breading.)  Fry up to 3 slices at a time on medium heat, remembering not to crowd the pan.  Each slice needs about 2-3 minutes per side.  Drained the fried green tomatoes on paper towels and allow to cool slightly before serving.  Sprinkle with additional basil and Parmesan prior to serving.

 Garlic-Basil Mayonnaise

Adapted from Farm to Fork by Emeril Lagasse

Makes 1-1/2 cups

1 large egg, at room temp

1 large egg yolk, at room temp

1-1/2 teaspoons freshly squeezed lemon juice, or more to taste

1/2 teaspoon Dijon mustard

2 cloves of garlic, minced

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon pepper or cayenne pepper, or more to taste

1 cup canola oil

1/4 olive oil

1/2 cup chopped fresh basil

Add the egg, egg yolk, lemon juice, mustard garlic, salt and pepper to the bowl of a food processor or blender and blend for 1 minute until smooth, light yellow, and froth, about 1 minute.  While the processor/blender is still running, combine the canola oil and olive oil in a measuring cup with a pour spout, and working very slowly, add the oil to the processor in a thin, steady stream, processing until the oil is completely incorporated and a thick emulsion is formed (It is very important that the oil is added slowly, especially at the beginning; otherwise the mayonnaise may break).

Transfer the mayo to a nonreactive bowl, stir in the chopped basil, add more salt, pepper, and/or lemon juice to season.  Use immediately, or refrigerate in a nonreactive airtight container for up to a 1 day.

I am submitting this post to Food 'n Flix which is being hosted by Glennis at Can't Believe We Ate.

I am also submitting this to Michelle of Ms. enPlace for her Garden Variety Wednesday event.