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Friday, January 24, 2020
Foodie Friday ~ Going South W/Fried Green Tomatoes
Maybe I really just wanted something fried as I am not supposed to have deep-fried foods anymore. I'll admit to cheating from time-to-time but...tomatoes? I think, in this case, I really wanted comfort food that was both crunchy and tangy. Done right, these are the ultimate in yummy comfortness.
The best green tomatoes I've tried, aside from those right from my garden, have come from the Farmer's Market. We have one here that is open year-round. If you can find one near to you, not only will you be supporting local produce and farmers, they are gold mines for future meals.
The key to a great deep-fried tomato is to watch them closely to avoid burning, season them well and give them enough time to cool so they stay warm and crunchy.
I have tried different recipes but this one is my favorite because they are crunchy, tasty and the coating doesn't crumble off in the cooking process. You can also bake them but, honestly, it isn't the same. And here's a little tip: If you have no buttermilk on hand, you can make your own by measuring out the required amount of regular milk then add a few splashes of vinegar to it.
Although I've never tried to, I've heard you can freeze these too. You just have to make sure they lay flat in the freezer until frozen. When that craving hits again, simply take one or two out, allow them to partially defrost and either re-fry or bake them. I don't recommend microwaving them at that point as they can become soggy and not nearly as good.
Well, here we go. Let me know if you try this recipe!
FRIED GREEN TOMATOES
cut into 1/4 inch slices
1) Preheat a medium skillet to medium heat.
2) In a shallow bowl, whisk together the egg and buttermilk.
3) Take half of the flour and put it onto a plate or another bowl.
4) In another plate/bowl, combine the cornmeal, salt, pepper and whichever desired spices and either whisk or mix with a fork until combined.
5) Add enough oil to the hot pan so the tomato slices will fry but are not submerged in the oil Do not crowd the pan (depending on the size of the skillet, there should be no more than 4 - 5 slices at a time). Flip slice over at about 2 - 3 minutes and fry the other side.
6) After frying both sides, place slices on a paper towel covered plate and sprinkle each side with the sea salt. (Tip: If you are doing this in batches, once the next batch is almost finished, move the slices that have been cooling on the plate to a wire rack and continue this until all batches are done. If you pile the slices on top of each other, they tend to go soggy).
7) Once all slices are fried, grab a bun and prepare as you would a hamburger or simply eat them plain with your choice of dip.