Fried Green Tomatoes
Long before Jessica Tandy and Kathy Bates made this Southern delicacy famous via the silver screen, we have loved and served this dish. It's simply part of our heritage and wouldn't be summer without a serving of these favorites. You can garnish with fresh herbs, salt and pepper; or serve with your favorite dunking sauce. For a real treat, dab a little pimento cheese on top or put into a sandwich with bacon for a little variation on the usual BLT. Happy Twirls!
6 Green tomatoes (they should be firm, and feel heavy in your hand)
Fresh cracked black pepper
1-1/2 cups buttermilk
2/3 cup all-purpose flour
1-1/3 cups yellow cornmeal
Canola (or peanut) oil
Slice your green tomatoes 1/3 of an inch thick (too thick your batter will get soggy and they won't have a crisp exterior - too thin and they're tasteless.) Lay the sliced tomatoes on a foil-covered baking sheet and generously add salt, pepper and a pinch of sugar to each one. Allow them to sit 15 - 30 minutes. The tomatoes will start to sweat liquid.
Pour the oil into an iron skillet to a depth of one inch, and heat to 350 degrees. Having a high temperature before you put in your battered green tomatoes is really important -- it's what makes them crisp, and helps them to color really beautifully.
Mix the flour and cornmeal in a paper sack or gallon freezer bag. Mix the egg; add buttermilk and mix in a bowl. Place tomatoes into your cornmeal mixture and coat well. Prepare all tomato slices before moving on to the next step. Place tomatoes on clean sheet of foil which has been dusted with flour. The cornmeal mixture sticks to the tomatoes because of the sweating with salt mixture.
Place tomatoes into the buttermilk mixture, and then back into the sack to coat them with your flour/cornmeal mixture. Shake off the excess. Place in skillet and fry a couple of minutes until edges turn brown. Turn and fry a couple more minutes. Drain on paper towel and salt/pepper to taste. Serve warm with Remoulade Sauce.