Ingredients

• 2 green tomatoes, sliced about ½ inch thick (about 8 slices) 

• Kosher salt and freshly ground black pepper 

• ½ cup fine cornmeal 

• 1 large egg

• ½ cup bread crumbs or panko crumbs

• grapeseed oil for frying 

• 1 Tablespoon unsalted butter

Method

• To prepare the tomatoes, season the tomato slices on both sides with salt and pepper and let sit at room temperature at least half an hour and up to one hour. 

• Set up three plates each with the following: corn meal, beaten egg, and bread crumbs. Dredge each slice first in the corn meal, then the beaten egg, and finally the bread crumbs. Place in a parchment lined cookie sheet or half sheet until ready to fry. 

• Add enough grapeseed oil to generously coat the bottom of a large frying pan and heat over a medium flame. Add the butter. Once the butter is fully melted, add the coated tomato slices. Fry until golden brown on each side, about 1 to 1 ½ minute. 

Serve with basil mayonnaise. 

Basil Mayonnaise 

Makes about 1 ½ cups mayonnaise. You will only need about a teaspoon per serving. It is delicious with fried green tomatoes, fresh tomatoes, grilled or poached fish, or any savory food that could use a bit of richness. 

Ingredients

• 1 large egg

• 1 large egg yolk

• 2 cloves garlic

• 1 cup coarsely chopped fresh basil leaves 

• Juice of ½ lemon 

• 1 ¼ cups grapeseed oil 

• Kosher salt and freshly ground pepper to taste 

Method 

• In a food processor, blend together the egg, yolk, garlic, basil and lemon juice. 

• While the processor is running, gradually (and I mean gradually) drizzle in 1 cup of the oil until it emulsifies and becomes thick. If it is still on the loose side, drizzle in more oil until it reaches the right consistency, similar to a dessert pudding. 

• Season with salt and pepper and refrigerate up to one week.