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Tomatoes: Fried Green Tomatoes II

Source of Recipe


kimberlyn






List of Ingredients



• 1 cup stone ground corn meal
  
• 1 cup flour
  
• 1 tablespoon garlic powder
  
• Pinch cayenne pepper
  
• 1 1/2 cups buttermilk
  
• Kosher salt and freshly ground black pepper
  
• 4 large green tomatoes, cut into 1/2 inch thick slices, ends removed
  
• 1/2 cup vegetable oil or mix of shortening and bacon grease (my choice)
  
• 1 tablespoon sweet butter
  






Instructions



1. Salt the tomatoes and put in a colander and drain for about 1 hour.
   
   
2. In a large bowl, combine the cornmeal, flour, garlic powder and cayenne. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomato slices into the buttermilk and then dredge them in the cornmeal mixture, coating both sides well. Place on a rack in the refrigerator for at least 30 minutes.
   
   
3. 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.
   
   
4. Serves 4 to 6