Being from the South I grew up on and love eating these during the Summer months. They are so easy to make. I personally choose to go to the Farmer's Market looking for green tomatoes just to have these every year. Don't buy the tomatoes at the grocer store. They are way too pricey :(
Southern Fried Green Tomatoes
Ingredients:
3 medium Green Tomatoes (plus salt to drain liquid- see directions)
1 Large egg
1/2 c. buttermilk (can sub with whole milk and 1/2 Tbsp. lemon juice- see note)
1 c. All Purpose Flour (divided)
1/2 c. Cornmeal
2-3 tsp. Cajun or Ole Bay Season (can sub with just 1 tsp. salt and 1/2 tsp. black pepper)
Oil (for frying tomato slices)
paper towels
clean plate
Directions:
Line a baking sheet (or any dish of choice) with a thick layer of paper towels. After washing and drying off tomatoes, cut each one into 1/2” slices. Place each slice in a single layer on top of paper towels on baking sheet. Sprinkle a good amount of salt on each tomato slice. Flip them over and do the other side. Let these sit for 15-30 minutes while they release their liquid. While you are waiting on those prepare 3 bowls or container of your choice.
In one bowl put 1/2 c. of the flour. You can leave this plain but I like to season with 1/4 tsp. of my seasoning mixture. In another bowl crack your egg and lightly beat. Add in buttermilk and mix all together to create an egg wash. In your last bowl combine the cornmeal, seasoning, and the other 1/2 of the flour.
Heat up your oil. I normally use my deep fryer to cook the tomatoes but you can do them in a deep skillet with 1/2” or so of hot oil. Cast iron works well for this. Once your tomatoes have finished draining, take a slice or two and coat it in the flour only bowl. Next dip the coated slice in the egg wash mixture. Be sure it’s completely covered on both sides. I like to use a fork to pick it up so that my hands don’t get wet for the next step. Now shake off the excess egg wash and put the slice in the cornmeal and flour bowl. Shake off excess and lay the slice on a clean plate to rest. Continue until you have a plate full. Carefully drop in slices in hot oil. It’s best not to overcrowd the skillet or fryer so do a few at a time. Cook on each side around 2 minutes or brown to your liking. Drain on another dish covered in dry paper towels.
While you wait on those to cook you can prepare more slices following the same steps above. Throw away the wet paper towels and use clean dry paper towels to drain cooked tomato slices. These can be enjoyed as is or with some Remoulade or a Spicy Sauce of your choice :-)
Notes: If you don’t have any buttermilk on hand, I learned you can just sub with 1 cup of whole milk mixed with 1 Tbsp. of lemon juice or distilled white vinegar. Let sit for 10 minutes to curdle and it’s ready to use.
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