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Crispy Fried Green Tomatoes

Source of Recipe


From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich



List of Ingredients



• ½ cup panko bread crumbs
  
• ½ cup fine yellow cornmeal
  
• 1 tsp paprika
  
• 1 cup all-purpose flour
  
• ½ cup buttermilk
  
• 3 large green tomatoes
  
• Salt and freshly ground black pepper, to taste
  
• 3 to 4 tablespoons vegetable oil, for the pan
  






Instructions



1. Combine the bread crumbs, cornmeal, and paprika in a shallow bowl. Put the flour into another shallow bowl. Pour the buttermilk into a third bowl and put all of the bowls near the stove.
   
   
2. Cut the tomatoes into ¼-inch thick slices. Lay them on a large sheet of wax paper and sprinkle both sides with salt and pepper, to taste.
   
   
3. Heat a large, nonstick or cast iron skillet. When it is hot, add the oil, using just enough to coat the pan. Working quickly and with one tomato slice at a time (but cooking four to six slices at once), dredge both sides in flour, dunk the slice in buttermilk, generously coat with the cornmeal mixture, and place in the skillet. Cook each slice for 2 minutes on each side, or until golden brown, turning once. If the slices get dark too quickly, reduce the heat. Serve immediately or transfer to a baking sheet and hold in a 300° F oven until ready to serve.
   
   Makes 6 servings