I bought these tomatoes from the Fruit Stand. It’s a little fruit and vegetable stand on Manchester Road, and they had pretty good prices. I will be back. Also on Manchester Road? Two Oberweis’. Yeah! That’s what I’m talking about. I always get a vanilla soft serve cone. It’s so boring, I know.
You know what I just realized? It’s not even summer yet. I feel like it’s been summer for weeks now. And Memorial Day is next weekend? Where is the time going? Who am I?!
SO anyway, I like to slice the tomatoes as thin as possible and then marinate them in buttermilk. The buttermilk gives them more flavor.
Then it’s just a simple breading procedure from there: dip in flour ( I used white whole wheat), dip in egg wash, dip in cornmeal-flour mixture. I think the cornmeal makes the breading. Don’t go without it. Oh! Also, I use hot sauce in the egg wash mixture. I prefer Frank’s.
I lightly pan fried the tomatoes in some olive oil, because I was trying to be healthier. They would’ve been even better if I had deep fried them, of course.
I ate these for dinner, just by themselves because they’re so good. But then next night I had leftovers and made a fried green tomato & bacon grilled cheese. Yeah.
Are you going to make some fried green tomatoes this season? You have to at least once this summer.
Fried Green Tomatoes
Ingredients:
3 green tomatoes, thinly sliced
2 cups buttermilk
1 large egg
1 tablespoon hot sauce
1 cup cornmeal
3/4 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
Oil, for lightly frying (about 9 tablespoons total)
Directions:
Marinate tomatoes in buttermilk for 1 hour. Remove tomatoes from buttermilk. Measure out 1 cup buttermilk and place in a medium bowl, whisk in egg and hot sauce until combined.
Stir together cornmeal, salt and pepper in a medium bowl until combined. Place flour in a medium bowl. Dip tomatoes into flour, then egg mixture, then into cornmeal mixture. Place on a sheet pan.
Heat 3 tablespoons oil in a large skillet over medium heat. Add enough tomatoes to fill the pan. Cook about 4-5 minutes per side, or until deep golden brown. Repeat process with remaining tomatoes and oil.
Serves about 4-6





