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Fried Green Tomatoes

Source of Recipe

From "Kevin Belton's Big Flavors of New Orleans"


Recipe Introduction

"Tomatoes in South Louisiana are simply special. The flavor from a Creole tomato is unparalleled. You might not have a full-on garden, but most households have a couple of plants in pots on the front or back porch. This dish came about when you just couldn't wait for the tomatoes to ripen. It's the firmness of the green tomato and its edgy tang before the flavors are fully developed that make this an unexpected perfection."

List of Ingredients

â—¦ Vegetable oil
â—¦ 4 large green tomatoes, sliced into ¼-inch-thick slices and chilled
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon freshly cracked pepper
â—¦ 1 cup all-purpose flour
â—¦ 1 tablespoon Creole seasoning
â—¦ 2 eggs, whisked
â—¦ 2 tablespoons buttermilk
â—¦ Salt and pepper, to taste
â—¦ 1 cup Italian breadcrumbs or fine cornmeal


Recipe

Preheat oil (¼ inch deep so as not to cover tomatoes with grease) in a 10-inch skillet to 375 degrees. Season tomatoes on both sides with 1 teaspoon salt and 1 teaspoon pepper.

In a small bowl, combine flour and Creole seasoning. In another bowl, whisk eggs and buttermilk. Season with salt and pepper. And in another bowl, have breadcrumbs ready for dipping.

To coat, dip tomatoes in flour, then egg mixture, and finally in breadcrumbs. Fry a few slices at a time to not overcrowd the skillet. Cook about 2 ½ minutes. Drain slices on paper towels. Season the crispy tomatoes with additional salt, if needed.


Serves 6 to 8