Monday, September 1, 2014


1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup flour, divided
1/2 cup cornmeal
1 tsp salt
1/2 tsp freshly ground black pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Canola or coconut oil for frying
Additional salt to taste, if desired

In a shallow bowl, combine the egg and buttermilk; set aside.

In a shallow bowl or pie plate, combine 1/4 cup of the flour, cornmeal, 1 teaspoon salt, and pepper.

Place remaining flour on a plate and dredge tomatoe slices in the remaining flour then dip them in the egg mixture then dredge in the cornmeal mixture.

In a large, deep, heavy skillet (preferably cast iron), pour oil to about 1/2 inch deep. Heat oil to 375 degrees. Drop the tomatoes, in batches - don't overcrowd- into the hot oil and cook 2 minutes per side (or until golden brown). Drain on paper towels.

Sprinkle with additional salt, if desired.

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