My mother made these just for her and dad growing up. Like the okra and even sometimes biscuits, us kids wouldn’t eat them. We sure were ungrateful. I’m not sure how mom made them, other than to say hers were sometimes blackened. (See video below.) Also, check out how Kristy over at Eat, Play, Love serves hers, with grits. Shut my mouth and pass the biscuits!
Fried Green Tomatoes
Per tomato, increase ratios for larger batches.
- 1/2 cup cornmeal
- 1/2 cup flour
- salt/pepper to taste
- pinch paprika
- 1 egg
- tbsp buttermilk
- green tomato, cut in 1/4 inch slices
- oil, such as vegetable, corn or Crisco
Mix cornmeal and flour in a shallow dish and season with salt, pepper and a pinch of paprika. In a small bowl, mix egg and buttermilk. Heat enough oil in a cast iron pan set over medium heat to come about halfway up each tomato slice. Don’t be shy. Once oil is hot, dip tomato slices in egg wash and then flour mix, shaking off the excess. Fry until golden on each side, about 2-3 minutes. Serve warm.