Fried Green Tomatoes are a Southern specialty that can be enjoyed at any time during tomato season but tend to be prepared more often before tomatoes begin ripening (the season's first taste of tomato) and at the end of the season to use the tomatoes before the frost catches them. Nothing will do more to convince you that tomatoes really are a fruit than fried green tomatoes where their tartness will remind you of peaches, and blackberries, and green apples. In rural areas they're a popular breakfast dish as well as a side dish at supper. (Larger image.) Serves 2.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1 lg. green tomato (no hint of blush, pure green and 4 - 5 inches in diameter)
- Enough vegetable/corn/canola oil to fill a cast iron skillet to 1/4 inch depth
- 1/4 cup cornmeal
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. hot paprika
- 1/2 c cultured buttermilk
Preparation:
1. Cut tomato into 1/2 inch slices discarding top and bottom slices.
2. Pour buttermilk into a pie pan and in a separate pie pan mix cornmeal with salt, pepper and paprika.
3. Heat oil over medium high heat in a large skillet.
4. Dip the tomato slices in buttermilk then dredge in cornmeal.
5. Cook in oil until browned - about 2 minutes - flip and cook other side until brown.
6. Drain cooked tomatoes on a paper-towel-lined plate for a couple of minutes, then serve.