Fried Green Tomatoes

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
about 4 to 6 side dish serving

Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon sugar
  • 2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges
  • 1 cup stone-ground cornmeal
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • Pinch of cayenne pepper
  • Freshly ground black pepper
  • 4 slices raw bacon
  • Vegetable oil for frying
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions
  • In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.

  • In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.

  • Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.

  • Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.

  • Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.


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    This recipe is featured in:

    Breakfast for Dinner