Swine & Sea — Fried Green Tomatoes — French Creole Recipe

Fried Green Tomatoes

I like to use buttermilk to help the tang of fresh green tomatoes. Add them to a BLT or serve them with a remoulade sauce either there will not be a disappointment.

Recipe

  • 3

    medium green tomatoes

  • 1

    large egg

  • ½ cup

    buttermilk

  • ½ cup

    all-purpose flour

  • ½ cup

    fine yellow cornmeal

  • 1 tsp.

    black pepper , freshly ground

  • 1 tsp.

    cayenne pepper

  • 1 Tbsp.

    smoked paprika

  • 1 ½ tsp.

    Kosher salt
  • vegetable oil
    Step 1

  • Core and slice the green tomatoes in ¼" slices.

    • Step 2

  • Place ¼ cup of the all-purpose floor on a small plate and set aside.

    • Step 3

  • In a shallow bowl, whisk together the large egg and buttermilk, set aside.

    • Step 4

  • On a large plate combine the remaining dry ingredients.

    • Step 5

  • In a large cast iron skillet, heat the vegetable oil to 375°.

    • Step 6

  • Create a dredging line with green tomatoes first, plain all-purpose flour, wet mixture and finally the seasoned flour and cornmeal mixture.

    • Step 7

  • Dredge a tomato slice in the plain flour, shaking off any excess flour. Dip the tomato into the wet mixture and then the season flour mixture until full coated. Repeat with the remaining tomato slices.

    • Step 8

  • Carefully place each tomato slice into the hot oil and allow to cook for 1 - 2 minutes on each side as they become golden brown.

    • Step 9

  • Place the tomatoes on a paper towel lined plated. Season with finishing salt as they are removed from the oil.

    • Step 10

  • Serve hot with a remoulade sauce or on a BLT sandwich.