fried green tomatoes

Julie came over today to make, among other things, fried green tomatoes. We’ve had poor luck with batters for fried vegetables, but today we hit on something that really worked.

1. Dredge the tomato slices in flour (seasoned with salt, black pepper, and cayenne).
2. Dip the floured slices in a wash of egg, buttermilk, and the same seasonings.
3. Coat with coarse cornmeal and the same seasonings.
4. Fry in vegetable oil, drain on paper towels–the usual.

The buttermilk (left over from the picnic chicken of a while back) added a nice tang to the tomatoes’ sweetness, and the coarse grind of the cornmeal gave good crunch, though it did mean that we had to change the oil after each batch.

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