Fried Green Tomatoes with Chipotle Mayo

Scoop the flour onto a plate or in large bowl. Pour the buttermilk into another bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or in a bowl.
Dip one tomato slice into the flour, tossing so both sides and all of the edges are coated. Dip in the buttermilk then dredge in the cornmeal bread crumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.
Pour enough oil into a cast iron pan to fill it about 1/2 inch from the bottom. Heat the oil to 350 degrees F.
Fry the tomatoes in batches, about 4 to 6 at a time, flipping once so both sides are lightly browned.
Drain the tomatoes on another wire rack that’s set over paper towels. Repeat with the rest of the tomatoes.
Serve the tomatoes hot with the garlic aioli sauce and a squeeze of lemon if you like.

Add all ingredients to a blender and blend until smooth!
Start with 3 small chipotle peppers and move up from there. If you are nervous about it being too spicy, start with 1-2 tablespoons adobo sauce, or omit entirely. (I’m not a huge spice fan and I love this!)
Add more lime juice if you want more zing.
Thin it out with a little bit of water or milk if you want a drizzling consistency. Start by adding a tablespoon at a time and be careful of adding too much, you don’t want to mute the flavors.
Store leftovers in handy squeeze bottles so you’re always ready for any chipotle mayo situation!!

Here are some other ideas for Chipotle Mayo!