I don’t eat [or like] a lot of fried foods, BUT a couple of years ago I was introduced to fried green tomatoes, and it was love at first bite. Several times since that day, I’ve tried to create the same heavenly goodness at home, but with no luck. My problem was usually one of two things: one–the tomatoes weren’t green enough. I like tomatoes–there is nothing more heavenly than a tomato sandwich with Duke’s mayo on white bread. It tastes like summer should taste. So often times, my tomatoes were just turning red instead of being firm and green. The second issue I kept running into is fried green tomatoes need a little bit of bite in its coating. Spicy but not over-powering. Heat, but not like jalapeno heat. As a person who only experiments in the kitchen from time to time, it took a while for me to place the spice. It’s more cayenne pepper and paprika than black pepper or anything Asian-spicy. I think I’ve finally gotten the batter recipe right…. Now on to figure out the dipping sauce.
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- pinch of cayenne pepper or paprika
- medium-size green tomatoes, cut into 1/3-inch slices
- Vegetable oil
- Salt to taste
How to Make It
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, paprika or cayenne pepper and black pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.