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Fried Green Tomatoes

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"A Southern Living classic recipe and a gold standard side dish of the South, the crispy cornmeal and flour crust is what really sets this recipe apart. I like to source firm, medium-size green tomatoes—they are hefty enough to fry, but not too tart."

List of Ingredients

â—¦ 1 large egg, lightly beaten
â—¦ ½ cup (4 ounces) whole buttermilk
â—¦ ½ cup all-purpose flour
â—¦ ½ cup plain yellow cornmeal
â—¦ 1 teaspoon table salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 3 medium-size green tomatoes, cut into â…“-inch slices
â—¦ Vegetable oil
â—¦ Table salt


Recipe

Combine the egg and the buttermilk in a medium bowl. Combine ¼ cup of the all-purpose flour, cornmeal, 1 teaspoon salt, and the pepper in a separate shallow bowl or pan.

Dredge the tomato slices in remaining ¼ cup flour; dip in the egg mixture, and dredge in the cornmeal mixture.

Pour the oil to a depth of ¼ to ½ inch in a large cast-iron skillet; heat to 375° F. Drop the tomatoes, in batches, into the hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels on a rack. Sprinkle the hot tomatoes with table salt to taste.

Serves 4 to 6