Fried Green Tomatoes by Tyler Florence's

Submitted by Foodiewife F.

keyingredient.com

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  This is the first— and not the last time— that I will enjoy Fried Green Tomatoes. I liked this recipe, because it didn’t use a LOT of oil (I doubt I used 1/2 cup) and it’s a sweet/tart side dish. Great recipe that’s a keeper in my kitchen. To see how I made this, please visit my food blog at: http://foodiewife-kitchen.blogspot.com/2009/09/tyler-florences-fried-green-tomatoes.htmlYield: 4.00 servings

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• Pinch cayenne
• 1½ cups buttermilk
• Kosher salt and freshly ground black pepper
• 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
• ½ cup vegetable oil
• 1 tablespoon unsalted butter
• Hot pepper sauce, for serving
• Lemon wedges, for serving

Directions

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper.

Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil.

When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

* NOTE: While butter is listed in the ingredients, I missed how/where it should be used. I opted to flavor the oil with the butter, and I though this worked out great.