Recipe Fried Green Tomatoes Cornmeal
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Drain on paper towel lined plates.
Recipe fried green tomatoes cornmeal. Dip in egg mixture and dredge in cornmeal mixture. Drop tomatoes in batches into hot oil and cook 2 minutes on each side or until golden. Fry coated tomato slices in batches until browned turning gently about 3 minutes each side.
Pour oil to a depth of 1 4 to 1 2 inch in a large cast iron skillet. Dip tomatoes into flour to coat. In a deep sided skillet heat a few inches of the bacon grease or vegetable oil to 375 f.
Fry tomatoes in batches until golden and crisp 3 to 4 minutes per side. Slip the slices into the oil in a single layer and fry until golden brown about 2 to 3 minutes on each side. Working in batches remove tomatoes from buttermilk shaking off excess and dip in cornmeal to coat each side.
Mix cornmeal bread crumbs and salt and pepper on another plate. This recipe starts with unripe green tomatoes which are coated with cornmeal and later fried. Dredge tomato slices in remaining 1 4 cup flour.
Repeat with remaining tomatoes. Keep the batches of fried green tomatoes warm in a low 200 f to 250 f oven while you cook the remaining slices. In a large skillet pour vegetable oil enough so that there is 1 2 inch of oil in the pan and heat over a medium heat.
Dredge in breadcrumbs to completely coat. Then dip the tomatoes into milk and egg mixture. In a wide bowl mix cornmeal salt and pepper.
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