Curry-Flavored Fried Green Tomatoes and Horseradish-Herb Aioli

Video Description

The addition of curry powder and sriracha takes classic fried green tomatoes up a notch. But the buttermilk soaked breading keeps the amazing southern flavor of the original. They are crispy and spicy on the outside and smooth and tart on the inside. Dip in my horseradish-herb sauce for an even more decadent treat! GET THE RECIPE: https://www.vermilionlane.com/single-post/Fried-Green-Tomatoes-and-Horseradish-Herb-Dip FAN FAVORITES: Burlap Wreath Tutorial: https://www.youtube.com/watch?v=P3HkoWaqa5U How to Make Earrings Tutorial: https://www.youtube.com/watch?v=DP2bQbPlCQQ Kale, Mushroom, and Goat Cheese Stromboli: https://www.youtube.com/watch?v=XhaMZML_b0M&list=PLhttR8vtgUrk92tRhfYK8JDnZonQ-G9Oz&index=6 WEBSITE: vermilionlane.com LET'S CONNECT ON SOCIAL MEDIA: FACEBOOK: https://www.facebook.com/vermilionlane TWITTER: https://twitter.com/vermilionlane INSTAGRAM: https://www.instagram.com/vermilionlane PINTEREST: https://www.pinterest.com/vermilionlane GOOGLE+: https://plus.google.com/u/0/b/113502243152953187235/+Vermilionlane FRIED GREEN TOMATOES WITH HORSERADISH HERB DIP Ingredients: 4 large green tomatoes 2 cups Buttermilk 2 cups Flour 2 cups Panko breadcrumbs 1 tablespoons Yellow curry powder 1 teaspoon Hungarian paprika 1 teaspoon Dried garlic 1 teaspoon Dried mustard ½ teaspoon Cumin Salt and Pepper Vegetable oil for frying 1 tablespoon sriracha Ingredients for dipping sauce: 3/4 cup mayonnaise 2 tablespoons horseradish sauce Juice of 1 lemon 1 heaping tablespoon granulated sugar 1 tablespoon chopped fresh herbs (any variety) Salt and pepper to taste Directions: Slice green tomatoes 1/4 inch thick. Discard the ends. Place paper towels under a cooling rack Arrange sliced tomatoes on cooling rack, salt and pepper both sides liberally Allow excess water to drain from tomatoes for 20 minutes In the meantime, set up a breading station (three pie pans or similar arrangement) Put flour in a one, buttermilk in another, and pour panko in the last pie pan or shallow bowl Heat vegetable oil to medium-high in a large frying pan Combine dry seasonings (curry powder, paprika, garlic, dry mustard, cumin) with flour Stir sriracha into buttermilk until well incorporated Dredge tomato slices in seasoned flour with one hand Next, coat tomatoes in buttermilk with the other hand Using dry hand again, dredge tomatoes in unseasoned panko Fry until golden brown (approximately 2 minutes on each side) Drain on cooling rack placed over brown paper bag or paper towels Serve warm with horseradish-herb dipping sauce For the Horseradish-Herb Dip: In a medium-sized bowl, combine mayonnaise, horseradish sauce, fresh herbs, fresh lemon juice, and sugar Stir until well combined, then add salt and pepper to taste