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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Almost makes me wish I grew up in the South. Think these would make great BLTs on toasted sourdough bread. Might try the BLT with a little pesto or basil mayo too. This is to the best of my memory how Granny does them and how I now do it. I added the Creole Seasoning. I like to fry them in bacon grease when I can. You could also serve them with a chiffenade of fresh basil and crumbled feta or goat cheese. For a homey meal, consider serving with mac n’ cheese or how about with some spicy grilled shrimp. I might try serving with my Coriander Mint Chutney or Cucumber Raita. Ingredients:
1 egg |
1 tablespoon milk or 1 tablespoon buttermilk |
1/3 cup flour |
1/3 cup yellow cornmeal |
1 teaspoon emeril's bam creole seasoning |
3 firm green tomatoes |
vegetable oil (for frying) or bacon grease |
Directions:
1. Beat egg and milk together.
2. In a separate bowl, mix flour, cornmeal, and seasoning.
3. Core tomatoes and cut into thin slices, about 1/4” thick. Dip tomato slices in egg, then cornmeal mixture to coat.
4. Heat bacon grease in a nonstick pan. In batches, brown tomatoes on both sides, turning once (1-2 minutes per side). Remove with slotted spatula to paper towels to drain.
5. Serve immediately with hot sauce and lemon wedges. You could also sprinkle with some fresh Parmesan cheese.
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