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Fried Green Tomatoes

INGREDIENTS

  • 1 cup stone-ground cornmeal (or bread crumbs)
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • Pinch cayenne
  • 1 1/2 cups buttermilk (or two eggs, beaten)
  • Kosher salt and freshly ground black pepper
  • 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
  • 1/2 cup vegetable oil
  • 1 tablespoon unsalted butter
  • Hot sauce (optional)
  • Lemon wedges (optional)

PREPARATION

1. In a large bowl, combine the cornmeal (or bread crumbs), flour, garlic powder, and cayenne together.

2. Pour the buttermilk (or eggs) into a separate bowl and season with salt and pepper.

3. Dip the tomatoes in the buttermilk (or eggs) and then dredge them in the cornmeal (bread crumb) mixture, coating both sides well.

4. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

5. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

 

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