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    Fried Green Tomatoes

    Source of Recipe

    Based on a recipe by Tyler Florence

    Recipe Introduction

    These are absolutely fantastic! Some of the best I have ever had. They are delicious with ranch dressing and they reheat very nicely (I used a toaster oven). They also make incredible sandwiches.

    NOTE: These should be started well ahead of when you want to serve them. They drain for 1 hour. Soak for 30 minutes and sit with the coating on them for an additional 30 minutes (or more).

    Mona at Mimi's gave me this tip: I just flour with salt and pepper and fry then put on a cookie sheet to freeze and then put in freezer bags when frozen. Bake in oven at 400 degrees for about 10 minutes or until crispy.....GOOD!!

    List of Ingredients

    1 c. stone-ground cornmeal
    1 c. flour
    1 T. garlic powder
    Pinch cayenne
    1 1/2 c. buttermilk
    Kosher salt and freshly ground black pepper
    4 large green tomatoes, cut into thick slices, ends removed
    1/2 c. vegetable oil or mix of shortening and bacon grease (my choice)


    Salt the tomatoes and put in a colander and drain for about 1 hour.

    In a large bowl, combine the cornmeal, flour, garlic powder and cayenne. Put the tomato slices in a shallow dish and cover with buttermilk that has been seasoned with salt and pepper. Soak for 30 minutes, then dredge them in the cornmeal mixture, coating both sides well. Place on a rack in the refrigerator for at least 30 minutes.

    Place a large cast iron skillet over medium heat and coat with the fat. When it is hot, pan-fry the 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.

    Serves 4 6.




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