4 garden grown green tomatoes
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup cornmeal
3/4 cup buttermilk
(kosher salt for seasoning after frying)
Wash, dry, then slice the tomatoes into 1/4 inch circles.
In a bowl, mix together the remaining ingredients until a batter forms.
In a large heavy skillet, pour in enough high-heat frying oil (peanut oil is good) to come up to 1 1/2 inch. Put skillet over medium heat and when oil sizzles with a drop of water, you are ready to fry.
Dip each tomato slice into the batter, let the excess drip off, then gently drop into the oil. Repeat with several more tomato slices, but only as many as will fit in the skillet without crowding.
When the tomatoes start turning golden brown (about 2 to 3 minutes) turn and fry the other side until both sides are golden brown.
Remove each slice to a wire rack, salt generously, and serve warm.
This will serve 4 people.
No comments:
Post a Comment