Friday, June 22, 2012


In keeping with the southern tradition and having a very light meal at the end of the day:  fried green tomatoes with tzatziki sauce and red wine.  YUM

dipped, breaded and frying

blot with paper towel to remove excess oil


1 large egg, lightly beaten
1/2 cup buttermilk (I used almond milk)
1/2 cup cup all-purpose flour, divided
1/2 cup cornmeal
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
3 medium-size green tomatoes, cut into 1/2 inch slices
vegetable oil
salt to taste


Combine egg and buttermilk; set aside

Combine 1/4 cup all-purpose flour, cornmeal, 1 tsp. salt, pepper and cumin in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375 degrees.  Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.

Drain on paper towels or a rack.  Sprinkle hot tomatoes with salt.

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