Fried Green Tomatoes
Tangy green tomatoes with a crispy cornmeal crust - a Southern delicacy that's both tart and savory.
Prep Time
20m
Cook Time
15m
Servings
6
Difficulty
Easy
Nutrition Per Serving
fat
11
carbs
32
fiber
3
protein
4
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Ingredients
ShopInstructions
Soak tomato slices in buttermilk for 15 minutes.
Mix cornmeal, flour, salt, black pepper, and cayenne in a shallow dish.
Heat 1/4 inch oil in a large skillet over medium-high heat.
Remove tomatoes from buttermilk, letting excess drip off.
Dredge in cornmeal mixture, coating both sides well.
Fry 3-4 minutes per side until golden brown and crispy.
Drain on paper towels.
Serve hot with remoulade sauce.
Chef's Comfy Tip
Choose firm, unripe green tomatoes - they should be hard and bright green, not starting to turn pink.
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