Published in The Washington Post, recipe by Alison Ladman
1 quart oil suitable for deep frying
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1 tablespoon hot sauce
1 tablespoon lemon juice
2 large red tomatoes, seeded and diced (about 2 cups)
2 large green tomatoes, diced (about 2 cups)
2 eggs, beaten
2 scallions, chopped
1 tablespoon chopped fresh mint
1/4 cup chopped fresh parsley
2 tablespoons cornmeal
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
In a large deep pot over medium-high, heat the oil to 320 F.
In a small bowl, mix together the mayonnaise, Old Bay seasoning, hot sauce and lemon juice. Set aside.
Drain any excess liquid from the tomatoes and transfer to a medium bowl. Stir together with the eggs, scallions, mint, parsley, cornmeal, flour, baking powder, salt and black pepper. Working in batches, drop the mixture by the spoonful into the hot oil. Turn as needed until golden brown and cooked through, about 3 to 4 minutes. Transfer to paper towels to drain excess oil.
Serve with the prepared mayonnaise.