Fried Green Tomatoes

5-6 large green tomatoes, slices about 1/3-1/2" thick
1 cup cornmeal (not course)
1 tsp flaky sea salt
Lots of fresh ground pepper

For the pickled caper dipping sauce:

1/2cup mayo of choice
1-2 Tbs creme fraiche (sour cream and Greek yogurt good substitutes)
1 heaping TBS salt cured capers, rinsed and chopped
1/4 cup chopped bread and butter pickles, chopped
Juice of 1/2 lemon
Flaky Sea salt and fresh ground pepper to taste

Method:

Toss corn meal with salt and pepper

In a large preheated heavy bottomed skillet, heat about 1/4-1/2" grape seed oil (or oil of choice) to about 350F (it will glisten, but not smoke)

Coat tomato slices and fry on each side about 2 minutes or until golden brown. Turn and continue with other side.

Set on paper towels or cooling rack and continue until all are cooked. You may need to add more oil as you go.

Stir together dip ingredients and season to taste. I love to add sriracha or other chili sauce if pickles aren't spicy.

Serve hot and enjoy! (These disappear quickly!)