"Food is our common ground, a universal experience." - James Beard

Tuesday, November 16, 2010

Fried Green Tomatoes

I wanted to post this recipe immediately following my last post on eggs benedict.  One of my favorite spins on eggs benedict involves replacing the fillet used in the previous post with a fried green tomato - trust me, it's amazing!  I've used this recipe by Paula Deen before, and I was not disappointed!  Of course, fried green tomatoes also make a wonderful side dish all on their own or can be substituted for traditional tomatoes in a BLT.

Fried Green Tomatoes
3 or 4 large firm green tomatoes
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm.

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