 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly. Ingredients:
1 cup stone-ground cornmeal |
1 cup all-purpose flour |
1 tablespoon garlic powder |
1 pinch cayenne |
1 1/2 cups buttermilk |
kosher salt |
fresh ground black pepper |
4 large unripe tomatoes, cut into 1/2 inch thick slices,ends removed |
1/2 cup vegetable oil |
1 tablespoon unsalted butter |
hot pepper sauce, for serving |
lemon wedge, for serving |
Directions:
1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
2. Pour the buttermilk into a separate bowl and season with salt and pepper.
3. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
4. Place a large cast iron skillet over medium heat and coat with the oil.
5. 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.
6. Carefully remove the tomatoes and drain on paper towels.
7. Serve with hot pepper sauce and lemon.
|
|