Since I'm from Tennessee and since I love green tomatoes that's how the recipe got it's name. If you want to change the amounts of the seasonings, go right ahead. When turning over, use a pancake turner so coating won't come off. Submitted to "ZAAR" on August 5th, 2007.
- 1 large green tomato, sliced into 6 slices
- 1⁄2-3⁄4 cup buttermilk (if no buttermilk, just use same amount of regular milk with 1/2 tablespoon of lemon juice let set fo)
- 1 egg
- 1⁄3 cup yellow cornmeal
- 1⁄2 cup self-rising flour
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground red pepper
- 1⁄2 teaspoon paprika
- In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes.
- While tomatoes are soaking, mix together coating ingredients in another medium size bowl.
- Remove tomatoes from buttermilk--do not throw away buttermilk.
- Coat each tomato slice in coating mixture; set aside.
- Now in remaining buttermilk mixture add egg; beat well.
- Return each coated tomato to buttermilk, making sure each side is well coated.
- Return to coating mix one more time coating both sides.
- In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking.
- Fry on both sides until coating is golden brown.
This was a great way to fry the tomatoes...breading twice is what really does the trick. I also loved the marinating in the milk for the first wash, and then adding the egg so as not to make another bowl dirty or waste more than necessary. I added hot sauce right before I mixed in the egg for an extra kick and also added garlic powder and salt to the breading mix. (but I also used AP flour instead of self-rising) And don't forget to salt them after you fry!
I had never tried Fried Green Tomatoes before, and I usually do not have good luck with breading and frying anything. But I had a few green roma tomatoes that had fallen off the vine, so I thought I would give it a try. Since I'm from Indiana, and Tennessee is so close, I thought I would try my "neighbor's" recipe. Wow! It was fantastic and worked perfectly. I think the double coating really did the trick. I sliced the Romas lengthwise and they were smaller pieces than probably the regular tomatoes, but a tasty treat. I can't wait for more green tomatoes to make more. Thanks for sharing!
Really good, SW...I'm outta practice making them, cuz some of my coating slid off. Nevertheless, delicous recipe. Sorry the photo is not as good as yours, but posted anyway to showcase the recipe again in New Photos. Thanks for posting this wonderful recipe!