FRIED GREEN TOMATO WEDGES

     This is a French version of the old American classic.  It is notable and the only way I would eat a deep fried version.


2 cups cornmeal
2 tsp. coarse salt (seasoning)
1 tsp. pepper
1/2  tsp. cayenne pepper
2 cups buttermilk
2 eggs
juice and grated zest of 3 limes
oil for frying
3 medium green tomatoes (wedged) eighths is fine, if they’re very small cut into quarters, 

Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
Whisk together the buttermilk, eggs, lime juice and zest & set aside. This will curdle slightly.

Combine the liquid and dry mixtures well.
Pour oil in frying pan to a depth of 1/2" & heat.
Working in batches, dip tomatoes in the batter.

 Fry tomatoes until golden brown, turn; about 1 minute on each side. 
Serve without a sauce or if you must have one aioli is fine.  I've used mayonnaise seasoned with Sriracha sauce in a pinch-quite acceptable.