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By Amy's mother
Ingredients
  • Green tomatoes
  • Salt, pepper, sugar
  • flour, sifted
  • buttermilk (Buttermilk substitute: ½ cup milk, 2 tsp vinegar; let stand a bit)
  • corn meal or panko
  • vegetable oil or coconut oil
  •  
  • subheading: Sauce (or they also taste great dipped in sauces such as remoulade, chipotle, or ranch):
  • mayonnaise
  • relish
  • hot sauce
Steps
  1. Slice the tomatoes, discarding the ends.
  2. Salt the slices, and drain on a rack over paper towels.
  3. Wipe off, season both sides with pepper, sugar, and more salt if needed. Let stand a bit longer on the rack.
  4. Meanwhile, mix the sauce ingredients to taste.
  5. Prepare dredgings of sifted flour, buttermilk, and either corn meal or panko.
  6. Heat shallow oil in large skillet till a drop of water pops. Dredge the slices in flour, then in buttermilk, then in panko or corn meal. and return to the rack. (Handle with a fork so your fingers don’t build up a crust.)
  7. Fry slices till brown on both sides; don’t crowd them. Turn with a fork, as spatula can displace coating.
  8. Remove to rack, and then serve with the sauce.
 

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