Once or twice a year we indulge in Fried Green Tomatoes. I dedicate this meal to Melissa, love you mama!
We have tried a few different recipes and I always come back to this one. I make my own buttermilk by adding a tablespoon of white vinegar to a cup of milk. This is one of the few times I use regular cow’s milk instead of a substitute. I’m not sure why other than they turn out perfect so I figure I better not mess with the recipe. I served the tomatoes with a slaw made of fresh local steamed corn, local cabbage, organic carrots, and organic celery. I used my mandolin to get a thin slice for the cabbage and to get super thin matchsticks for the celery and carrots. I used Stonewall Kitchens Cilantro Lime Dressing for the marinade and it turned out delicious!!! I also made an avocado cream by mixing an avocado with sour cream and salt. Easy Enough!!!
Fried Green Tomatoes and Slaw
- 2 medium-sized green tomatoes
- ¼ cup all purpose flour
- ¼ cup yellow cornmeal
- 1 cup buttermilk
- 1 cup vegetable oil (I use ½ cup of canola and ½ olive oil, to be honest)
- Garlic salt
- Sea Salt
- Ground Red Pepper
- Cayenne Pepper
- Slice the tomatoes into slices about ¼” thick.
- Combine all of the dry ingredients (that is everything except for the buttermilk) in a shallow bowl, and pour the buttermilk into a second shallow bowl.
- Heat the oil in a frying pan.
- While the oil is heating, dip the green tomato slices in buttermilk and immediately coat both sides with the flour and cornmeal mixture.
- Fry dredged tomato slices for between three and five minutes per side.
Local Green Tomatoes
Buttermilk to the Flour/Cornmeal Mixture
Hot Out of the Skillet
Delicious Wine We Drank While Cooking
With The Same Cilantro Lime Dressing I Made Another Slaw With Local Cabbage, Organic Carrots, and Local Beet Green Stems.