Fried Green Tomatoes

July 19, 2015

Morgan

This Summer has been unseasonably rainy here in Kentucky. While I'm praying for lots of sunshine, I'm also a little happy that I get to steal a few green tomatoes and fry them up nice and golden crispy.

Every Southern Girl should know how to fry green tomatoes. It's incredibly easy and I'm going to show you my little version of this Southern specialty. There are so many different versions but mine seems to have a little more of a kick with the paprika, cayenne and garlic. This is a similar blend that I use for my pan fried chicken but we'll save that for another post.

Side note: This may sound crazy to some but I feel like I need to emphasize that it's extremely important to use green tomatoes. Green as in these tomatoes haven't ripened. You can chance it with other tomatoes (I've tried) but they seem to be a little juicier and it turns into a hot mess real fast.

Ok, so you've got your under-ripened green tomatoes. Now you need the following.

- 1 cup cornmeal

- 1 cup flour

- 1 cup buttermilk

- 2 eggs

- 1 tablespoon garlic powder

- 1 teaspoon paprika

- 1 teaspoon crushed cayenne pepper

- 1 teaspoon salt & pepper

- 1 1/2 cups canola oil (I used this much because of my cast iron skillet. It's rather deep and the oil needs to cover the skillet)

Slice the tomatoes and set aside.

Place cornmeal, flour, buttermilk and eggs into their respective bowls or plates. This will be lined up like an assembly line to dredge the tomatoes and finely coat.

Place dry spices in cornmeal and mix accordingly.

Pour canola or vegetable oil in skillet and set on low to medium heat. I test if it's ready by dropping a small amount of batter in skillet and if it sizzles, then you're good to go.

Dip each tomato slice in the milk, flour, egg and lastly the cornmeal mixture. Dredge each piece well to ensure a nice coating. They should look similar to these...