These crispy, tangy bites are a perfect way to use green tomatoes. Cutting the tomatoes in chunks makes it much easier!
4 firm green tomatoes, cut in chunks
1/4 cup buttermilk
1 tsp pepper
1 tsp salt
3/4 to 1 cup White Lily Self Rising Cornmeal Mix
2 quarts frying oil
Heat oil to 350F in a deep, heavy pot. Toss tomato chunks with buttermilk, pepper, and salt with the Old Country Kitchenware Slotted Scoop. Sprinkle over cornmeal mix and toss until coated, adding more as necessary so it looks dry. Fry in small batches, making sure not to crowd the pot, for 5 minutes or until golden brown. Let the oil reheat between batches. Drain with the slotted scoop and transfer to a paper towel lined plate. Season to taste.
1 comment
Thank you I been wanting to make fried green tomatoes