Fried Green Tomatoes
Battered and breaded cornmeal encrusted fried green tomato slices. A Southern favorite!
Equipment
- cutting board
- kitchen knife
- 3 shallow dishes
- wire whisk
- large skillet or Dutch oven
- baking sheet
- paper towels
Ingredients
- 3 green tomatoes - medium sized, firm
- 1 egg
- 1 cup all-purpose flour
- 1 tbsp Cajun seasoning - optional
- ½ cup buttermilk
- ⅓ cup white cornmeal
- ½ cup bread crumbs - unflavored
- ¼ cup oil - peanut, canola, or vegetable oil
- 1 tsp kosher salt
Instructions
- Pick fresh green tomatoes from the garden. Choose tomatoes that are round and unblemished. I'm using green Alice's Dream heirloom tomatoes here.
- Cut unpeeld tomatoes into ½ inch slices. Sprinkle slices with salt. Let the salted tomato slices stand for 5 minutes.
- In three separate shallow dishes, place the flour and Cajun seasoning (if using), buttermilk and egg, and the breadcrumbs and cornmeal. Whisk together the egg and buttermilk. In a large skillet or Dutch oven, heat the oil to 325℉ over medium heat.
- Dredge the tomato slices in the seasoned flour.
- Dip the floured slices into the egg wash, and roll them in the cornmeal mixture.
- Fry half of the breaded slices at a time, for 3 to 5 minutes on each site, or until golden brown.
- Remove the cooked tomatoes to a baking sheet lined with paper towels to drain.
- Serve hot dipped in Spicy Creole Remoulade
Nutrition
Calories: 296kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 726mg | Potassium: 387mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1504IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 3mg
