Evelyn Couch: If I was gonna kill you, I’d use my hands.
Fried Green Tomatoes with Red Pepper Aioli
For the Red Pepper Aioli
Make the aioli first so it has time to chill in the refrigerator.
½ cup Vegan mayonnaise
¼ cup Vegan sour cream
½ cup roasted red peppers
2 tsp. dried basil
Salt and pepper to taste
Salt and black pepper to taste
½ cup fine cornmeal
½ cup chickpea flour
½ cup almond milk
1 ½ tsp. vinegar
1 Tbs. ground flaxseed + 3 Tbs. water
1 Tbs. Cajun seasoning
2-3 Tbs. vegetable oil for frying
Cut the tomatoes into ½ inch slices. Season with salt and pepper and let sit for a few minutes while you prepare the other ingredients.
Heat the oil in a large pan or skillet.
Combine the cornmeal, the flour and the seasoning in a shallow bowl or on a plate.
Dip the tomato slices into the buttermilk/flaxseed mixture and shake off the excess. Dredge the tomato in the flour/cornmeal mixture until it is well covered. Shake off the excess.
Fry until golden brown on both sides. It should take about 3 minutes on each side.
When you remove the tomatoes from the oil, place them on a plate lined with towel paper. Sprinkle a bit of kosher salt on them and then move them to a cooling rack so they stay crispy.
Serve immediately with dipping sauce.