Fried Green Tomatoes
Recipe inspired by gardeninminutes.com
Not sure what to do with the under-ripe tomatoes in your garden? Try out this crunchy, slightly tart and tangy, garden to table recipe that will have you picking your tomatoes before they ever turn red!
Prep and cook time: 20 minutes
4 large green tomatoes
1/2 cup buttermilk
2 large eggs
2/3 cup all-purpose flour
2/3 cup of cornmeal
2 Teaspoons Kosher salt
1/2 teaspoon ground black pepper
1 quart of vegetable oil
How to make it:
Step 1: Pick your un-ripe (still firm to the touch) tomatoes.
Step 2: Cut tomatoes into 1/2 inch slices.
Step 3: Whisk eggs and buttermilk together in a large bowl.
Step 4: Put your flower on one plate. Mix cornmeal, salt and pepper on another plate.
Step 5: Coat your tomato slices in flour.
Step 6: Dip the slices into the egg and buttermilk mixture. Then coat them in the cornmeal mixture.
Step 7: In a large skillet pour in your vegetable oil so there is roughly 1/2 inch of oil. Turn to medium heat.
Step 8: Place your coated tomatoes into the hot pan. Don’t let them touch each other. Once they are a golden brown color, flip them over. (Roughly 2-3 minutes per side)
Step 9: Place you fried green tomatoes on a plate with a paper towel to absorb the excess oil. Salt to taste and enjoy!