Buttermilk Fried Green Tomatoes
Per serving
I did a search and came up with many fried green tomato recipes on here, but this one is different in that it uses buttermilk, and no cornmeal. Culinary lore says that ripe red tomatoes felt so much like human skin that eating them was considered improperly erotic. In any case, there was something suspect about this New World member of the nightshade family that the Spaniards first brought back to Europe. One solution to it's naughty nature was to eat green tomatoes, which are firm and not nearly as sweet as ripe ones. This version is delicious. Cook times are guestimates.
Ingredients
Step-by-step instructions
- 1
In a bowl, mix together the eggs and buttermilk.
- 2
Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
- 3
Soak the tomatoes in this liquid for about half an hour.
- 4
Whisk together the remaining flour, salt and pepper.
- 5
Heat about 1 inch of oil to 350*F in a heavy skillet.
- 6
(I use my cast iron one).
- 7
Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
- 8
Fry the slices in hot oil.
- 9
Do NOT crowd.
- 10
(slices should not overlap as they cook).
- 11
Fry each side until it begins to turn brown.
- 12
Turn in the oil and fry until golden brown and crisp.
- 13
Drain on paper towel.
- 14
Salt to taste.
- 15
Serve with tomato chutney.
- 16
Yummy!
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App