Fried Green Tomatoes (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup stone-ground cornmeal |
1 cup all-purpose flour |
1 tablespoon garlic powder |
pinch cayenne |
1 1/2 cups buttermilk |
kosher salt and freshly 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 wedges, for serving |
Directions:
1. 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.
2. 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.
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