Crispy Green Tomatoes (Print Version)
# Ingredients:
→ Coating Ingredients
01 -
1/2 cup buttermilk
02 -
1 teaspoon salt, with extra for sprinkling
03 -
1/2 teaspoon black pepper
04 -
1/2 cup yellow cornmeal
05 -
1/2 cup all-purpose flour, divided
06 -
1 large egg, whisked slightly
→ Main Ingredients
07 -
Vegetable oil for frying
08 -
3 medium green tomatoes, cut into slices about 1/3-inch thick
# Instructions:
01 -
In a small bowl, beat together the egg and buttermilk until it’s mixed nicely. In a separate dish, stir 1/4 cup of the flour together with cornmeal, salt, and pepper so it’s evenly seasoned. Keep the mixtures nearby and ready to go.
02 -
First, cover the tomato slices with the rest of the plain flour. Next, dunk each slice into the egg-and-buttermilk mixture, letting the extra drip off. Finally, coat them in the seasoned cornmeal-and-flour blend, ensuring they’re completely covered.
03 -
Pour enough vegetable oil into a big cast-iron skillet to make it about 1/4 to 1/2 inch deep. Heat the oil to 375°F. Fry the slices in batches so they don’t get too crowded. Give them about 2 minutes on each side, or until they’ve got a lovely golden color. Once done, place them on either paper towels or a rack to drain off excess oil. While they’re still warm, sprinkle a little extra salt on top to finish.
# Notes:
01 -
These crunchy, golden Fried Green Tomatoes are a Southern treasure. Firm green tomatoes get transformed into a crispy snack with a cornmeal coating that brings loads of flavor.