Fried Green Tomato Wedges |
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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Wedges hold coating better than sliced rounds. Place the cooked wedges on parchment paper to soak up any excess oil. A great dip to have with this is mayonnaise with lime juice and basil mixed in. Ingredients:
2 cups cornmeal |
4 teaspoons coarse salt, plus more for seasoning |
1 teaspoon pepper |
1/2 teaspoon cayenne pepper |
2 cups buttermilk |
2 eggs |
2 tablespoons lime juice |
oil, for frying |
3 large green tomatoes, wedged |
Directions:
1. Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
2. Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
3. Pour oil in frying pan to a depth of 1/2 & heat.
4. Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
5. Fry tomatoes until golden brown, about 1 minute on each side.
6. Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
7. Sprinkle with a bit of salt while hot.
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