I love fried green tomatoes especially on Sunday morning when neighbors drop over because they know I’m frying them up. I paired them today with poached eggs and day old Brioche.
You’ll love this recipe with the flour and cornmeal mix. Really gives the crust a delicious crunch.
Fried Green Tomatoes
1 large egg, beaten½ cup buttermilk
½ cup self-rising cornmeal mix
½ teaspoon salt
½ teaspoon pepper
½ cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.