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Fried Green Tomatoes by Tyler Florence's PRINT
- YIELD: 4-8 servings
This is the first— and not the last time— that I will enjoy Fried Green Tomatoes. I liked this recipe, because it didn’t use a LOT of oil (I doubt I used ½ cup) and it’s a sweet/tart side dish. Great recipe that’s a keeper in my kitchen. To see how I made this, please visit my food blog at: http://foodiewife-kitchen.blogspot.com/2009/09/tyler-florences-fried-green-tomatoes.html
Ingredients
| 1 | cup stone-ground cornmeal |
| 1 | cup all-purpose flour |
| 1 | tablespoon garlic powder |
| Pinch cayenne | |
| 1½ | cups buttermilk |
| Kosher salt and freshly ground black pepper | |
| 4 | large unripe tomatoes, cut into ½-inch thick slices, ends removed |
| ½ | cup vegetable oil |
| 1 | tablespoon unsalted butter |
| Hot pepper sauce, for serving | |
| Lemon wedges, for serving |
Directions
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
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.
Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
NOTE: While butter is listed in the ingredients, I missed how/where it should be used. I opted to flavor the oil with the butter, and I though this worked out great.
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