Wednesday, October 1, 2014

It's getting to be a little chilly - so we picked lots of green tomatoes in advance of the cold. Of course we can put them in the window to ripen, but some of us go for fried green tomatoes.

  • large egg, lightly beaten
  • 1/2 cup buttermilk (you can use regular milk but it's not as thick)
  • 1/2 cup self-rising cornmeal mix
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour 
  • A pound of firm green tomatoes cut into slices about a third of an inch thick 
  • Vegetable oil (or any type of frying oil you prefer)
  1. 1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
  2. 2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

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