The end of tomato season will arrive, and most gardeners are left with unripe tomatoes on the vines. This is a classic – and delicious – solution. “Seasonal Florida: A Taste of Life in North Florida,” by Jo McDonald Manning (1994).
6 servings
Ingredients
- 2 pounds green tomatoes, in ¼-inch slices
- ½ cup cornmeal
- ½ cup flour
- 2 teaspoons salt
- 1 egg
- 1 cup buttermilk
- Neutral oil for frying
Directions
- Mix cornmeal, flour, salt, egg and buttermilk in large bowl.
- Add sliced tomatoes and toss to coat, then remove to large colander with bowl beneath to catch excess batter.
- Heat about two inches of oil in a large, deep cast-iron skillet to medium high.
- Place tomatoes in hot oil, one by one, frying until golden over medium-high heat;
- Drain on a metal rack; serve immediately.