Fried Green Tomatoes

(from 226-2tone’s recipe box)

Serves 4

You’ll need 4 to 5 green tomatoes. We recommend finely ground Quaker cornmeal for this recipe.

Source: Cook's Country August/September 2011 (from RecipeThing user Bethany)

Ingredients

  • 1 1/2 pounds green tomatoes, cored and sliced 1/4-inch thick
  • 2/3 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2/3 cup buttermilk
  • 1 large egg
  • 2 cups peanut or vegetable oil

Directions

  1. Place tomatoes on paper towel–lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.

  2. Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.

  3. Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.

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