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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 4 |
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A classic southern dish that can be used as an appetizer or a side dish. Ingredients:
green tomatoes (they should be firm, and feel heavy in your hand) |
salt |
black pepper |
sugar |
1 1/2 cups buttermilk |
1 1/3 cup all purpose flour |
2/3 cup yellow cornmeal (you can use white cornmeal -- i prefer yellow) |
canola (or peanut) oil |
i haven't mentioned the amount of salt, pepper and sugar, nor the amount of green tomatoes -- this recipe can be used to fry 2 or 3, or to make enough for a crowd |
Directions:
1. Slice your green tomatoes 1/3 of an inch thick. Some people slice them too thickly - which means that your batter will get soggy and they won't have a crisp exterior. Slice them too thinly and they're tasteless.
2. Lay the sliced tomatoes on a foil-covered baking sheet (or simply lay foil on your counter) and generously add salt, pepper and a pinch of sugar to each one.
3. LET THEM SIT for at least 15 minutes. You'll notice that the tomatoes will start to sweat liquid - this is what's supposed to happen.
4. Pour the canola (or peanut) oil into your skillet to a depth of one inch, and turn your heat to high. Use a cooking thermometer to make sure you bring your oil up to 360 degrees.
5. Having a high temperature before you put in your battered green tomatoes is really important - it's what makes them crisp, and helps them to color really beautifully.
6. Meanwhile, in a paper sack or gallon freezer bag, mix the flour and cornmeal.
7. In a bowl, mix the egg with a fork, then pour in the buttermilk and mix.
8. Put the slices of green tomato into your flour/cornmeal mixture and turn to coat. I usually do all of my tomato slices before moving on to the next step.
9. See how the flour/cornmeal sticks to the tomatoes? This is because of the liquid that comes to the surface because of the salt and sugar.
10. Now place the green tomato slices into the egg/buttermilk mixture, and then BACK into the sack to coat them with your flour/cornmeal mixture. Shake off the excess.
11. How to Fry Them
12. Once your oil has reached the right temperature (did I mention how important it is to get your oil heated to 360 degrees? It's important - really. The tomatoes need to fry quickly so the oil won't penetrate the tomatoes and make the batter soggy from the inside.)
13. Slowly lower the battered tomatoes into the oil - I usually put in about 7 or 8 at a time.
14. Let them fry for several minutes (you'll see that the bottom has turned a golden brown) then carefully turn the slices over and let them continue to fry until they're golden on all sides.
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