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.
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.
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.