Not a Southern Belle, but a frugal gardener. Making fried green tomatoes with my unripened beauties created one of the greatest culinary surprises in my kitchen. Who knew that a green tomato could be this delicious?
AuthorValerie Lugonja
Ingredients
4large green tomatoes, washed and sliced 1/4 inch thick
1cupof flour, seasoned with 1 teaspoon of salt and 1/2 teaspoon freshly ground pepper
2large free range, organic eggs, beaten
1cupbuttermilk
1cupfinely ground, seasoned Italian bread crumbs
2/3cupcornmeal
vegetable oil or butter for frying
Instructions
Prepare the three trays for dredging the tomato slices:
seasoned flour in the first one
beaten eggs combined well with the buttermilk in the second one
breadcrumb cornmeal mixture in the third
Instructions for the Tomatoes:
Cover each slice completely with the flour followed by the egg mixture and finished in the crumb mixture
Lay each on a parchment covered cookie sheet until done
Heat oil or butter in frying pan; fry a few at a time until brown on both sides (about 3 minutes a side if not immersed in oil)
Serve with Green Tomato Ketchup or Green Tomato Relish