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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great recipe for those who enjoy fried green tomatoes. Ingredients:
3c buttermilk |
2t hot red pepper sauce (more if desired) |
4 green tomatoes cut into 1/2 slices |
1c cornmeal |
1c flour (i use a gf blend to make this dish gluten free) |
1/2 baking soda |
1t salt |
1t pepper |
1 1/2c vegetable oil |
Directions:
1. Combine buttermilk and hot red pepper sauce in a dish large enough to hold tomatoes in two layers. Add tomato slices and set aside to marinate about 1 hour.
2. Combine cornmeal, flour, baking soda, salt and pepper in a shallow dish. Remove tomatoes from buttermilk mixture and dredge in cornmeal mixture. Refrigerate about 30 minutes to allow coating to dry.
3. Heat oil to about 350 in skillet. Pan fry tomatoes on both sides until golden. Transfer to cookie sheet to keep warm in a 200 degree oven.
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