Fried Green Tomatoes
The classic BLT sandwich with crispy fried green tomatoes
Ingredients
- 2 Green tomatoes
- 1 cup AP flour
- 1 cup Corn meal
- 1 cup Buttermilk
- kosher kosher salt and fresh cracked pepper
- high heat oil I like peanut oil best
Instructions
- Slice the tomatoes into 1/2-inch slices.
- Place them on a wire rack over a sheet pan or on a flour sack towel or paper towel.
- Liberally sprinkle both sides with kosher salt. And let sit for 15 minutes.
- After 15 minutes, blot dry with a floursack towel or with paper towels.
- While the tomatoes are resting, build your breading station.
- You will need 3 shallow bowls for this.
- In your first bowl, add the flour and a pinch of salt.
- In your next bowl, add the egg, buttermilk, and a pinch of salt. And whisk well to combine.
- In your third bowl, add the cornmeal and a pinch of salt.
- After 15 minutes, blot your tomatoes dry with a floursack towel or with paper towels, and season both sides with kosher salt and freashly ground pepper. I like my pepper blend for this.
- To bread your tomatoes, first dredge in the flour, then into the buttermilk and egg mixture, and then into the cornmeal. I set mine back on the rack after breading.
- I like to let my tomatoes set for about 10 minutes to let the buttermilk and cornmeal soak in, and this helps the coating stay on while frying.
- While you are waiting, add about 1/2 inch of oil to a cast iron skillet and bring the temperature up to 350°
- Fry your tomatoes for about 2 minutes on each side or until nice and brown.
- Again I set mine back on the rack to drain, and if you are making a lot, you can keep the rack in a warm oven while you work in batches.
Tried this recipe?Let us know how it was!