Fried Green Tomatoes with Garlicky Rémoulade
Buttermilk is the key ingredient in this recipe; it helps the cornmeal coating adhere to the tomatoes. These are served with a garlicky rémoulade just as they would be in New Orleans.
Recipe by Oxmoor House October 2013
Credit: Oxmoor House
Recipe Summary test
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165 calories; fat 7g; saturated fat 0.7g; mono fat 3.7g; poly fat 1.9g; protein 3.9g; carbohydrates 23.8g; fiber 1.1g; cholesterol 32mg; iron 1.1mg; sodium 155mg; calcium 34mg.