My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, August 5, 2010

Fried Green Tomatoes

Everyone has their own favorite Fried Green Tomato recipe and if I see a new one I'll try it, but this is the one I normally use.

Soaked first in buttermilk and then dipped in a flour-and-cornmeal coating before frying, these tomatoes come out hot, crispy,and jucy.

Fried Green Tomatoes
6-8 servings
print recipe

4 large green tomatoes
1 1/2 cups buttermilk
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup self-rising cornmeal
3 cups vegetable oil
Salt to taste

1. Cut tomatoes into 1/4 to 1/3-inch thick slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper.

2. Combine flour and cornmeal in a shallow dish or pie plate. Dredge tomatoes in flour mixture.

3. Fry tomatoes, in batches, in hot oil in a large cast-iron skillet over medium heat 3 minutes on each side or until golden brown. Drain tomatoes on paper towels. Sprinkle with salt to taste.

1 comment:

  1. Love fried green tomatoes. Just fixed some last night. Had them as an appetizer at a very expensive southern restaurant. They served them with orange marmalade on the side. Out of this world. So I always put a dab on my plate with them. Makes me feel special.


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