Prep 15 mins
Cook 45 mins
Here’s another classic Southern dish. This one's different from most in that I use cracker meal rather than cornmeal for the breading. I use cornmeal for cornbread and cracker meal for breading fried fish, shrimp, oysters, green tomatoes and okra. I prefer cracker meal because it produces a crispier crust and has a lighter flavor that doesn't compete with the flavor of the main ingredient. If possible choose firm, completely green tomatoes. If they have any pink on them they've started to ripen and may fall apart before they're finished cooking.
- 6 medium green tomatoes
- 1⁄3 cup buttermilk
- 2 cups cracker meal
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup flour
- 2 medium eggs
- 2 tablespoons water
- oil (for frying)
- Beat eggs well with 2 tablespoons water and pour into a shallow bowl.
- Place the cracker meal, salt, and pepper in a large bowl and mix thoroughly.
- Place the flour in a similar bowl.
- Core the tomatoes. Cut a thin slice off either end of each tomato and discard. Cut into 1/4-inch slices.
- Lightly salt and pepper the slices.
- Place in a bowl and pour the buttermilk over them. Toss to coat evenly.
- Pick up a slice of tomato and shake to remove any excess buttermilk.
- Dredge the slice in the flour then shake to remove excess flour.
- Dip in the egg mixture, making sure the slice is completely coated.
- Dredge in the cracker meal, making sure that all surfaces of the slice are covered with the meal.
- Place on a rack for a few minutes before cooking.
- Repeat with remaining slices.
- Pour the oil 1/2-inch deep into a large cast-iron skillet. Heat the oil to 350°F.
- Add the tomatoes to the hot oil and fry for about 5 minutes, or until one side is golden brown.
- Caretully turn the slices over with a spatula and fry until the other side is golden brown and the slices can be easily pierced with a fork.
- Remove from skillet and drain on paper towels.
- Keep warm in a low oven while frying the remaining tomatoes.