Prep 10 mins
Cook 15 mins
this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 pinch cayenne
- 1 1⁄2 cups buttermilk
- kosher salt
- fresh ground black pepper
- 4 large unripe tomatoes, cut into 1/2 inch thick slices,ends removed
- 1⁄2 cup vegetable oil
- 1 tablespoon unsalted butter
- hot pepper sauce, for serving
- lemon wedge, for serving
- In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
- Pour the buttermilk into a separate bowl and season with salt and pepper.
- Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
- Place a large cast iron skillet over medium heat and coat with the oil.
- When the oil 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.
- Serve with hot pepper sauce and lemon.
GREAT recipe, thanks for posting! (I'd like to add that if you don't already keep powdered buttermilk in stock, you darned well should! It opens the doors for tons of wonderful recipes- like this one- without leaving you stuck with half a carton of buttermilk in the fridge. And it's even good enough to use to make buttermilk pie.) We had this last night, served with fresh marinara sauce (recipe 136292) and a sprinkling of feta cheese. It was EXCELLENT. I had friends over for drinks to celebrate Repeal Day and we couldn't stop going back for seconds until every last tomato slice was gone. I'm thinking about making it an annual tradition... thanks again!
I love the combo of the corn meal & flour. I added a great deal of seasoning, S&P, cajun, etc. I made the first two batches as directed. I couldn't get the crust to stay on with a higher temp or lower. I added an egg to the buttermilk and the next batch stuck much better. Thanks!
I am from Alabama, and one of the keys to anything fried is to go easy on the breading. The flour/liquid/cornmeal method yields a coating that is much too heavy for a delicate tomato. Slice the tomatoes and place them on a rack. Salt both sides and let them sit for about 20 minutes. The salt will bring water to the surface of the tomato and the cornmeal will stick on its own. Put the meal (season it well...I use seasoned salt) on a plate and dredge the tomatoes in it, patting the meal on to make sure it sticks well. Let the tomatoes sit again for 5 minutes or so. Fry in a cast iron skillet in hot vegetable oil. Use tongs to grab them by the edges and gently turn them over. If you use a spatula there is a danger of oil spillage. The women in my family have been making fried green tomatoes like this for generations and everyone who's ever had them says they are the best! (me included)