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egg full fat buttermilk all-purpose flour cornmeal salt freshly ground pepper vegetable oil green tomatoes salt
Viewed: 39 - Published at: 3 years agoIngredients
- 1 whole Egg, Large, Lightly Beaten
- 1/2 cups Full Fat Buttermilk
- 1 cup All-purpose Flour (See Note For Gluten Free Version)
- 1 cup Cornmeal
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Pepper
- Vegetable Oil, For Frying
- 3 whole Green Tomatoes, Large, Firm, Sliced 1/3 Inch Thick
- Sea Salt, to taste
Method
- Lightly beat the egg and buttermilk together in a shallow bowl. Set aside. Combine the flour, cornmeal, salt and pepper in a pan or shallow bowl.
- Pour vegetable oil into a large cast-iron skillet to 1/4 inch deep. Heat to 350°F. Dredge tomato slices in the flour mixture, then dip in the egg mixture. Shake off the excess egg and dredge again in the flour and cornmeal. Gently slide the tomatoes in the hot oil. Cook tomatoes in small batches until golden brown on both sides. Remove to a paper towel lined plate or cooling rack. Sprinkle hot tomatoes with sea salt and pepper to taste.
- Note: For an all-purpose gluten-free flour mixture, we use 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. Mix and store in an airtight container in the refrigerator.
