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
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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.
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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.
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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.