Sunday, November 9, 2014
Fried green tomatoes
Autumn has come and killed off all the garden plants. There were a few huge green tomatoes left when the plant gave in. This provided a perfect excuse to try some fried green tomatoes.
2 large green tomatoes
0.5 cup buttermilk
0.25 cup flour
0.25 cup cornmeal
Slice the tomatoes to about 0.25-inch-thick slices.
Soak in buttermilk in a plastic bag. I prepared the buttermilk by mixing 0.5 cup milk with 0.5 tbsp lemon juice and waiting 10 minutes.
Meanwhile, mix the flour, cornmeal, some salt, pepper and cayenne in a bowl.
After the tomato slices soaked for 30-60 minutes, dip them in the cornmeal mixture.
Heat oil on medium-high until hot. Add dredged tomato slices to hot oil. Brown both sides and remove onto paper towels. Serve with remoulade sauce and some creole shrimp.