Now that my tomato plants are winding down. I have pulled most of the green tomatoes and put them in the windowsill to ripen and turn red. You should reserve one or two of the green ones and make some Fried Green Tomatoes. You know there is an art to making the perfect fried green tomato. The breading has to be similar to the batter we use for onion rings. If you just use flour, it seems a bit too soft and if you just use cornmeal way too hard. The perfect balance is the combination of both flour and cornmeal. It is the perfect balance.
I salt mine about 30 minutes before I decide I want to fry them. All that salt draws out the water and makes them really crunchy. I like to serve this with a remoulade, except if I was making it into a BLT, in that case I would slater on the mayo.
On the other hand, I might serve these fried green tomatoes as an appetizer with salsa, remoulade or horseradish dip. They can’t be beat served with a side dish of coleslaw, cornbread or baked beans. Anyway you serve these they are bound to be a treat for everyone to enjoy.
What is your favorite way to enjoy this Southern favorite?
FRIED GREEN TOMATOES
Sprinkle your tomatoes with salt and set aside for 30 minutes. Meanwhile mix your egg and buttermilk together and set aside. In a shallow bowl combine the flour, cornmeal salt and pepper. Mix to combine. Dredge slices in flour mixture then into the egg mixture then back into the flour mixture.
Pour your oil in about 1/2 inch depth in a Cast Iron skillet. Heat the oil to 375 and drop the slices into the hot oil. Cook the tomatoes 2-3 minutes on each side or until golden brown. Drain on a brown bag or paper towel. Sprinkle with salt.
Copyright 2014 Veronica Gantley