Fried green tomatoes with Vidalia onion relish

  • 3 or 4 large firm green tomatoes
  • For the Vidalia Onion Relish
  • Salt
  • 450ml vegetable or peanut oil, for deep-frying
  • 225ml buttermilk
  • 450g self-rising flour
  • Freshly ground black pepper
  • Vidalia Onion Relish:
  • 2 white onions, diced
  • 110g mayonnaise
  • 110ml rice wine vinegar
  • 2 Tbsp brown sugar
  • 2 Tbsp chopped chives
1) Slice the tomatoes .5-cm thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.

2) In a skillet, heat the oil for deep-frying over medium-high heat.

3) Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.

For the relish:
Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.

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