Fried Green Tomatoes II

Ingredients

• 4 green tomatoes, cut into ½ inch slices
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup buttermilk
• Vegetable oil, for frying
• For the Creole Sauce:
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon brown sugar
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh basil
• 1 tablespoon lemon juice

Directions

1. In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Stir to combine.
2. Place the buttermilk in a separate shallow bowl.
3. Dip the tomato slices into the flour mixture, then the buttermilk, and back into the flour mixture. Place the coated slices on a plate or baking sheet.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry the tomatoes in batches until golden brown and crispy, about 2 minutes per side.
6. Transfer the fried tomatoes to a paper towel-lined plate to drain.
7. To make the Creole sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
8. Add the garlic, oregano, smoked paprika, cayenne pepper, black pepper, Worcestershire sauce, and hot sauce. Cook, stirring often, until the vegetables are softened and the spices are fragrant, about 2 minutes.
9. Add the tomatoes, brown sugar, parsley, thyme, basil, and lemon juice. Simmer for 10 minutes, stirring occasionally.
10. Serve the fried green tomatoes with the Creole sauce.

Interesting Facts

• Fried green tomatoes are a traditional Southern dish.
• The name “Creole” refers to a style of cooking that originated in the French Caribbean colonies.
• The acidity of the tomatoes helps to balance the spiciness of the Creole sauce.