Fried Green Tomatoes

Fried Green Tomatoes

They can be eaten on their own with remoulade corn salsa, or made into a delectable fried green tomato BLT.

3 medium, firm, unpeeled green (unripe) tomatoes cut into slices ¼- to ½-inch thick
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 tablespoon Cajun seasoning (or onion powder), optional
1 cup buttermilk (or milk)*
1 egg
1 cup cornmeal**
Oil for frying

*Buttermilk adds flavor tang, but milk works in a pinch.

**If you can, use fine, white cornmeal, primary cornmeal used in South.

Prepare tomatoes: Sprinkle salt pepper over green tomatoes set aside to drain. Meanwhile, mix flour Cajun seasoning (if using) in a shallow bowl, whisk buttermilk egg together with a fork in a second shallow bowl, set cornmeal in a third shallow bowl. Heat oil in a skillet on medium heat.

Dip tomato slices in flour-seasoning mix, then in buttermilk- egg mixture, finally in cornmeal. Carefully put tomatoes in skillet cook for 3-5 minutes on each side, or until each side becomes golden brown. Set cooked green tomatoes on paper towels to drain. Serve with remoulade, hot sauce, or corn salsa, depending on your palate.

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