Fried Green Spicy Tomatoes with a Creamy Remoulade Sauce
|Philadelphia cream cheese||10 Ounce (Original)|
|Dijon mustard||1 Teaspoon|
|Barbecue sauce||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Flat leaf parsley||2 Tablespoon|
|Lemons||2 , juiced|
|Green tomatoes||3 , sliced in 0.5 inch slices|
|All purpose flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Pepper sauce||1 Tablespoon|
|Panko bread crumbs||1 Cup (16 tbs)|
|Cayenne pepper||1 Teaspoon|
|Seasoning salt||2 Teaspoon|
|Peanut oil||1 Pint|
1.In a food processor combine PHILADELPHIA Cooking Cream-Original, dijon, barbecue sauce, worchestire sauce, parsley, scallions and lemon juice. Blend well and place in refrigerator.
2.Slice tomatoes in 1/2" slices and season both sides with salt and pepper.
3.First sallow dish add in flour. Second shallow dish add egg, water and pepper sauce. Third shallow dish add panko bread crumbs, cayenne pepper, seasoning salt.
4.Dredge the tomoatoes, one at a time, in each mixture starting with flour, then eggs, then bread crumbs. Repeat with the remaining tomatoes.
5.Have a skillet with peanut oil heated to 350 degrees. Place tomaotes, in batches, in oil and cook for 2-3 minutes or until golden brown. Repeat the process for the remaining tomatoes.
6.Serve 3 tomatoes per side dish and apply a generous portion of the creamy remoulade sauce on top and garlish with sliced scallions. Serve and Enjoy!
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Calories 3097 Calories from Fat 2601
% Daily Value*
Total Fat 294 g452.8%
Saturated Fat 69 g344.9%
Trans Fat 0 g
Cholesterol 261.6 mg87.2%
Sodium 4944.5 mg206%
Total Carbohydrates 101 g33.8%
Dietary Fiber 9.6 g38.6%
Sugars 17.6 g
Protein 27 g54%
Vitamin A 118.1% Vitamin C 194.7%
Calcium 26.8% Iron 38.8%
*Based on a 2000 Calorie diet