Fried Green Tomatoes

Angela was the first to name that dish!  Here is one not very precise version of the recipe.

• Buttermilk
• green tomatoes
• kosher salt
• freshly ground pepper
• cayenne powder
• 1 cup corn meal
• 1 cup all-purpose flour
• peanut or canola oil for frying

This recipe is very versatile. If you don’t eat dairy, omit the buttermilk. If you avoid gluten, use all corn mean and no wheat flour.Find yourself some tomatoes that are green and still very hard.  When you slice them (1/2 inch slices), the interior should still be all green.

In one  bowl, mix up enough buttermilk seasoned to taste with salt and pepper for dipping the tomato slices.  In another bowl, mix the flours and cayenne to taste.  I hate spicy hot, so I didn’t use cayenne at all.

Get your skillet hot and put in oil 1/4  inch deep.  When a test bit of meal sizzles and floats to the top of the oil, you are ready to fry.  Dip a few slices of tomato in the buttermilk and then dredge in the flour mixture and fry until brown, about 3 to 4 minutes per side.  Remove each batch to drain on paper towels while you fry up the next batch.  You can keep them warm in a 200 F oven if you want, but it’s best to have your diners ready and waiting as the tomatoes come off the stove.

Bon appetit! I mean chow down, ya’ll.