Recipe Green Tomatoes Buttermilk
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This recipe starts with unripe green tomatoes which are coated with cornmeal and later fried.
Recipe green tomatoes buttermilk. Add 3 or 4 tomato slices. Pour buttermilk into a shallow dish. Carla hall explained that there are some heirloom tomato varieties that grow green even when ripe.
Soak the tomatoes in this liquid for about half an hour. Mix cornmeal with the rest of the seasoning ingredients in another shallow dish. In a large cast iron pan or heavy skillet heat the peanut oil on medium heat to 350 375 degrees.
Place tomato slices on a wire rack over a baking sheet. Dip each green tomato slice in 1 flour cajun seasoning 2 buttermilk egg then 3 breadcrumbs cornmeal. Spoon about 3 tablespoons of the dressing onto each plate.
Heat 1 4 cup of the oil in large skillet on medium heat. Heat oil over medium high heat in a large skillet. In a shallow dish whisk together buttermilk and hot sauce.
In another shallow dish whisk together cornmeal pork rinds flour salt pepper onion powder garlic powder and paprika. To serve four to six people the ingredient list is fairly simple and straightforward. One egg cornmeal flour buttermilk vegetable oil salt and pepper.
Fry each slice in the oil until browned 3 5 minutes. Whisk in the 1 tbs flour 1 2 the salt and 1 2 the pepper. Whisk in black pepper 1 2 cup of the feta and remaining 1 4 teaspoon salt.
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