FRIED GREEN TOMATOES:
The photo above is from neighbor, Sandy Shelton, who gifted me with this treat yesterday. Sandy uses a simple egg, flour, milk, salt and pepper mixture. She, like lots of creative cooks, doesn't measure. So here's a good recipe that tastes as good as Sandy's, but with the addition of cornmeal, a bit more crunchy on the outside.
Thanks to a reader who sent this recipe in last year. Here's my adaptation.
1 large egg, lightly beaten
1/2 cup low fat buttermilk
1/2 cup flour, divided
1/2 cup cornmeal (I use yellow, but white is OK)
Salt and pepper to taste
2 large green tomatoes, cut into thick slices
Olive oil or favorite oil
Whisk egg and buttermilk together. Set aside. Whisk together 1/4 cup flour, the cornmeal, salt and pepper.
Dredge tomato slices in remaining 1/4 cup flour, then dip both sides in egg mixture and dredge both sides in cornmeal mixture.
I like to use about 1/4" oil and get it nice and hot. If you use an electric skillet, you'll want to heat it to 375. If using a regular skillet, take a little cube of bread, drop it in the hot oil and if it browns in a few seconds, the oil is hot enough. Gently place tomatoes in oil and cook, turning once, until golden on both sides. Season again with salt and pepper.
Tip from Rita's kitchen:
Add several dashes cayenne (Yardboy likes that) to the egg/milk mixture, or stir in a bit of garlic powder into the flour/cornmeal mixture.
Some folks like to chill the tomatoes 30 minutes in the frig to "set" the coating.