Fried Green Tomatoes

Sauce:

2 cups mayo (hellmanns preferably)

1/4 cup minced chives

1 tablespoon chopped drained capers

2 teaspoons apple cider vinegar

1 1/2 teaspoons paprika

1/2 teaspoon garlic salt

tomatoes:

3 large eggs, beaten

3/4 cup heavy cream

2 1/2 cornmeal

1 cup flour

2 teaspoons garlic powder

salt and pepper

vegetable oil for frying

3 large green (unripe) tomatoes, cut into 1/2 inch thick slices

Sauce:

In a medium bowl stir together the mayo, chives, capers, vinegar, paprika, and garlic salt until well blended. Cover and chill at least 1 hour before serving.

Tomatoes:

In a wide shallow bowl, whisk together the eggs and cream. IN another wide shallow bowl, whisk together the cornmeal, flour, garlic powder, and 1/2 teaspoons salt and pepper.

Line a baking sheet with paper towels. Pour 1 inch oil in a large skillet. heat the oil over medium-high heat until the oil sizzles when a little flour is sprinkled on top, 20-25 minutes. 

Working with one tomato slice at a time, dredge it in the egg cream mixture and then cornmeal mixture, shaking off excess and place in the skillet. Cook until lightly browned on the bottom 2-3 minutes and then flip over. Cook on the other side until lightly browned 2-3 minutes. Transfer to paper towels to drain. Season with salt and white pepper.