Tyler Florences Fried Green Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
It looked the easiest of the most-interesting. BTW, I used whole milk instead of buttermilk, and 2 eggs would also work here. These are a great way to use those unripened tomatoes left at the end the growing season. Ingredients:
1 cup cornmeal |
1 cup all-purpose flour |
1 tbl garlic powder |
large pinch of cayenne |
1 1/2 cup buttermilk |
kosher salt and course ground black pepper |
4 large, unripe tomatoes, cut into 1/2-inch thick slices |
1/4 cup vegetable oil |
1 tbl butter |
Directions:
1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne pepper. Pour the buttermilk into a separate bowl and season with sal and pepper. Dip the tomatoes in the buttermilk and ten dredge them in the cornmeal mixture, coating both sides well.
2. Please a large skillet over medium heat and coat with oil. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides. Carefully remove the tomatoes and drain. Serve with hot pepper sauce.
3. Personal note: These are delicious with sunny-side eggs and biscuits.
|
|