Fried Green Tomatoes

From Cook's Country | August/September 2011

Why this recipe works:

Tart, firm green tomatoes encased in a crisp cornmeal coating may sound divine, but when we hit the kitchen we found the reality to be a bit different. Most recipes featured slippery tomatoes with dusty, fractured coatings that just wouldn’t stick. We drained the tomatoes on paper towels to… read more

Tart, firm green tomatoes encased in a crisp cornmeal coating may sound divine, but when we hit the kitchen we found the reality to be a bit different. Most recipes featured slippery tomatoes with dusty, fractured coatings that just wouldn’t stick. We drained the tomatoes on paper towels to get rid of excess liquid before dipping the slices into a mixture of egg and buttermilk, the perfect “glue” to grab on to an even coating of flour, cornmeal, and ground cornmeal. The verdict? Our high standards were fulfilled.

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Serves 4

You’ll need 4 to 5 green tomatoes. We recommend finely ground Quaker cornmeal for this recipe.

Ingredients

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