Fried Green Tomatoes, a beloved Southern classic, offers a delightful twist on the familiar

taste of ripe tomatoes. These vibrant emerald gems are, in fact, the unripened siblings of their red counterparts, waiting to be transformed into something extraordinary. In the heart of Oklahoma, we hold dear to our tradition of using Crisco for frying, ensuring that each slice of green tomato achieves the perfect crispy, golden-brown perfection. With a tangy, slightly tart flavor and a satisfying crunch, Fried Green Tomatoes embody the essence of Southern comfort cuisine. They're not just a dish but a cherished slice of culinary heritage, reminding us that sometimes the most unexpected treasures are found in our gardens. We kick ours up to the next level with a Spicy Remoulade.

Fried Green Tomatoes with Spicy Remoulade

Serves 4

• 2 tbsp Crisco

• 2 large or 4 small green tomatoes

• 1 cup white cornmeal

• 2 tbsp AP Flour

• 1 tsp cayenne pepper or red chile flakes

• Kosher salt and ground black pepper

1. Slice the tomatoes into ¼ inch slices. Dredge in cornmeal, coating well on both sides.

2. Heat Crisco in a sauté pan over medium heat until melted and hot.

3. Fry until golden brown, turning once.

4. Drain on paper towels. Season with salt and pepper and serve immediately.

Spicy Remoulade

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 – 2 tsp Sriracha

• 1 – 2 tsp prepared horseradish

• 2 – 3 cornichons, finely chopped

• Kosher salt and ground black pepper

1. Combine all ingredients in a small bowl, season to taste with salt and pepper and set aside for 20 – 30 minutes to allow flavors to blend.