Saturday, September 8, 2007

Fried Green Tomatoes

Fried Green Tomatoes are an old fashioned favorite. The slight tang of the green tomatoes combined with the crunch of the delicate coating has been known to bring back memories of summertime. Here's how I make mine.

Fried Green Tomatoes

2 green tomatoes, sliced thick

Salt and pepper
Cornmeal mix

Spread the tomato slices out and season both sides with salt and pepper to taste. Mound about 1 1/2 cups of cornmeal mix onto a large dinner plate. Pour about 2 cups of buttermilk into a wide bowl and set it next to the plate.

For each slice, dust on a thin layer of corn meal, then dip in buttermilk, then coat in c
orn meal.

Either use a deep fryer or a cast iron skillet with enough oil to submerge half the thickness of the tomato slices. Heat the oil to about 350 degrees. Fry the tomatoes, turning once, until golden brown. Drain on paper towels. Serve immediately.

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