Traditional fried green tomatoes are a special treat when you just can’t wait for your tomatoes to ripen. This simple recipe includes slicing firm green tomatoes, dipping them in flour, egg, then a mixture of cornmeal and bread crumbs and fried to a light golden brown. If you can find it, use fine white cornmeal, and don’t substitute the buttermilk as it adds flavor and tang!
- 3 medium, firm green tomatoes
- 1 cup all-purpose flour
- 1 Tbsp Cajun seasoning (optional)
- 1/2 cup milk or buttermilk
- 1 egg
- 1/3 cup White cornmeal (Atkinson’s Mill or House Autry from Johnston County)
- 1/2 cup fine dry bread crumbs
- 1/4 cup peanut oil or other vegetable oil
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a Remoulade sauce.
Yield: Serves 4 as a side dish.
Easy Remoulade Sauce
This sauce is also great with crab cakes, or serve with baked or fried fish fillets.
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons finely chopped green onions, white and green parts
- 2 tablespoons finely chopped sweet pickles
- dash garlic powder
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon or Creole mustard
- few drops Worcestershire sauce
- pepper, to taste
Combine all ingredients. Refrigerate for at least 1 hour to blend flavors and chill.
Makes about 1 cup sauce.