Our daughter requested this southern classic the other night, & we did not hesitate to comply with her request. We just love fried green tomatoes here on the farm, & with this year being my best tomato crops ever in the garden, we will have plenty more of this southern classic to come.
3-4 Medium to Large Green Tomatoes
1/2 Cup of All-Purpose Flour
1/2 Cup of Cornmeal
1 Teaspoons of Salt
1/2 Teaspoon of Fresh Ground Pepper
1 Large Eggs
1/2 Cup of Buttermilk
Vegetable oil or any other oil for frying
Pinch of Maldon Salt to Sprinkle at the End (Can be omitted)
Slice the green tomatoes, around 1/4 inch thick.
In a heavy skillet (cast iron preferably) add add your oil, about 1/2 way up your skillet or around 1/4 inch deep.
You wanna get your oil hot, to around 375 degrees.
Whisk the egg & buttermilk together.
You're going to need 2 small-medium plates for your dry ingredients.
Add 1/4 Cup of the flour onto your first plate.
Add the remaining flour (1/4 cup), cornmeal, salt, & pepper onto your second plate, & mix all these ingredients together well.
Dredge a tomato slice in the plain flour first, & then shake off any extra flour. Then dip in the egg/buttermilk mixture, & then dredge in the cornmeal mixture.
Carefully place your tomato in the hot oil, & cook roughly 1-2 minutes per side, or when the outside coating has turned to a beautiful crispy golden brown.
Place the cooked tomatoes on a plate lined with paper towels, & try not to stack them, bc they could get soggy.
Sprinkle with the Maldon salt & enjoy!
(Our daughter, who is nine, loves to dip them in homemade ranch dressing)
So simple, so easy, & just down right so delicious!