Ever since DT started gardening I’ve slowly been
forced encouraged to take an active role in the garden and I’ve wanted to make fried green tomatoes. Of course, one of my all time favorite movies could have slightly influenced me, though year after year we always let the tomatoes ripen and use them in the normal fashion.
Well enough was enough. I took matters into my own hands and snuck into the garden to grab 3 huge green tomatoes.
Boy am I glad I did. These tomatoes were slightly sweet, tart, crispy and delicious.
Let me show you how they were done. TOWANDA!!!
Ingredients: 1 large egg, lightly beaten, 1/2 cup buttermilk, 1/2 cup cornmeal, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup all-purpose flour, 3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices, Vegetable oil
The green beauties.
In 3 separate pie plates mix the dredging materials.
In the 1st pie plate add the egg and buttermilk, beat these together.
In the 2nd pie plate add 1/4 cup of flour, cornmeal, salt and pepper.
and in the 3rd pie plate add the remaining 1/4 cup of flour. (not pictured)
Then slice the tomatoes about 1/3 inch thick.
Ok so one is turning slightly pink!
Heat the oil in a skillet and let it get really hot. When you drop a bit of flour in the oil and it boils immediately, it’s ready.
First dredge in the plain flour,
then the buttermilk mixture.
and into the cornmeal mixture.
Cook in small batches, about 3-4 at a time. For about 1-2 minutes per side.
Flip and see the golden brown goodness. The smell is just insanely good.
Place on paper towels to cool. And continue batch cooking till all the tomatoes are done.
Or if you know what’s really good to sample the tomatoes while they are still piping hot.
Burning your lips and yelling TOWANDA is a given!
Yum, nothing quite like that.
Print This Recipe
Fried Green Tomatoes
adapted from Southern Living, June 2011 edition
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
In a pie plate whisk together egg and buttermilk. In another pie plate, combine cornmeal,1/4 cup flour, salt, pepper. In another pie plate add 1/4 cup flour. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.
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