BETTER than Fried Green Tomatoes? CRISPY Fried PINK Tomatoes! with Remoulade Sauce

Join us as Christy makes Fried PINK Tomatoes...yes, PINK tomatoes...not Fried GREEN Tomatoes. What a wonderful treat these turned out to be! Prayer request? We would love to pray for you! [email protected] Check out our Facebook page:   / smokymountainfaithfoodfun   Want to share us with the world? Check out our merch shop here: https://smoky-mountain-faith-food-fun... Remoulade Sauce: 3/4 cup mayonnaise 1 tablespoons spicy brown mustard 1/2 tablespoon paprika (sweet or smoked) 1 tablespoon finely chopped fresh parsley 1-2 teaspoons prepared horseradish depending on how much you like it. 1 teaspoons lemon juice 1 teaspoon Creole seasoning (*see note) 1 teaspoon pickle juice (dill or sweet) 1 teaspoon hot sauce 1-2 clove garlic , minced grind of black pepper Combine all ingredients and mix well. Chill to let flavors absorb. Serve with your Fried tomatoes, sandwiches, or other "dippable" appetizers. Fried "Pink" Tomatoes 4 Medium "Pink Tomatoes with some green on them. (Make them within day of when they begin to turn from green to pink. 2 cups buttermilk 1.5 cups Martha White Self Rising Cornmeal 1/2 tsp pink himalayan salt 1/2 tsp pepper 1 tsp Creole or Cajun Seasoning. Instructions: Wash, Core and Slice Tomatoes 3/8" thick and put in Buttermilk to marinate while preparing dry ingredients. Mix dry ingredients and put in a plate or shallow bowl. Dredge each tomato slice in the cornmeal mixture making sure to coat well. Put on a plate. Heat oil in a skillet (preferably iron) on medium heat to approximately 375 degrees. Place as many tomato slices in the skillet as can comfortably fit without touching. Usually 5-8. Fry on each side 2-3 minutes until golden brown. Transfer to wire rack to drain. Once all tomatoes have been fried, serve with a dollop of Remoulade sauce on each. The sweetness of the pink tomato will meld well with the crunchy cornmeal coating and the tanginess of the sauce.