Fried Green Tomatoes 1 cup cornmeal ½ cup all-purpose flour 1 tablespoon garlic powder salt and pepper to taste 1 cup buttermilk 4 large unripe tomatoes, cut into ½-inch thick slices ½ cup vegetable oil In a large bowl, combine the cornmeal, flour, garlic powder, salt and pepper. Pour buttermilk into a separate bowl. Dip tomatoes in the buttermilk then dredge in the cornmeal mixture, coating both sides well. Place a large cast iron skillet over medium heat and coat inside with the oil. When the oil is hot, pan-fry tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Spicy Fried Green Tomatoes 1 cup yellow cornmeal 1 Tablespoon all purpose flour 1 teaspoon sugar 1 teaspoon seasoned salt 1/8 teaspoon cayenne pepper (or more to taste) Pepper to taste 5 green tomatoes, sliced 3 Tablespoon bacon drippings Combine cornmeal, flour, sugar, and seasonings; coat both sides of the tomato slices with the mixture. Place on a wire rack and allow to dry 10 minutes. In a large cast-iron skillet, heat drippings over medium heat and fry tomatoes in a single layer. Brown each side lightly. Serve immediately.
Posted on: Fri, 07 Jun 2013 21:55:17 +0000
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