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Thursday, September 2, 2010

Fried Green Tomatoes

•4 large green tomatoes
•1 cup white cornmeal
•1 cup self rising flour
•2 1/2 teaspoons salt, divided
•2 teaspoons black pepper
•1/2 teaspoon cayenne pepper
•1 cup buttermilk
•1 cup sour cream
•1/4 cup horseradish
•1 teaspoon lemon zest
•2 tablespoons lemon juice
•1 quart oil, for frying

Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain. Sprinkle slices with salt and place in a colander to let the salt pull some of the water out of the tomatoes, about 20-30 minutes.

Meanwhile, combine the sour cream, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.

Combine the cornmeal, flour, 1 teaspoon salt, pepper, and cayenne in a shallow bowl. In a second shallow bowl, pour in the buttermilk.

Heat the oil in a cast iron pan or deep fryer to 365 degrees F.

Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the flour mixture and repeat until all the tomato slices have been coated.

Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

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