Southern Crispy Green Tomatoes (Printable Version)
# What You'll Need:
→ Coating Mix
01 -
1 big egg, gently whisked
02 -
1/2 cup tangy buttermilk
03 -
1/2 cup regular flour, split in half
04 -
1/2 cup coarse cornmeal
05 -
1 teaspoon salt, with extra for finishing
06 -
1/2 teaspoon cracked black pepper
→ Core Ingredients
07 -
3 medium unripe tomatoes, cut into 1/3-inch thick rounds
08 -
Enough cooking oil for frying
# Preparation Steps:
01 -
Grab a shallow bowl and mix the egg with buttermilk until they're completely blended. In another flat dish, combine 1/4 cup flour with cornmeal, salt, and pepper until everything's mixed well. Put both bowls aside.
02 -
First roll your tomato rounds in the plain 1/4 cup flour. Next, drop them in the egg-buttermilk mix and let extra liquid drip away. Last, roll them in the cornmeal blend until they're fully covered.
03 -
Add cooking oil to a big iron skillet about 1/4 to 1/2 inch deep. Warm it up to 375°F. Don't crowd the pan - cook a few slices at a time by carefully putting them in the hot oil. Cook roughly 2 minutes on each side until they're golden and crunchy. Move them to paper towels to soak up extra oil. Sprinkle a tiny bit more salt on top while they're still hot.
# Additional Tips:
01 -
This country favorite turns firm green tomatoes into crunchy, golden treats. The secret's in that gritty cornmeal coating that gives them their amazing crunch everyone loves.