Fried Green Tomatoes
Fried to crispy perfection, fried green tomatoes are a Southern delicacy that should be enjoyed everywhere.
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- Pinch cayenne
- 1 1/2 cups buttermilk
- 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 pepper sauce, for serving
- Lemon wedges, for serving
Preparation time 15mins
Cooking time 15mins
Adapted from foodiewife-kitchen.blogspot.com
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.