Crispy Southern Tomatoes (Print Version)
# Ingredients:
→ Essentials
01 -
Kosher salt
02 -
3 medium green tomatoes, firm and fresh
→ Breading Mix
03 -
1 large egg
04 -
1/2 cup dry breadcrumbs, finely ground
05 -
1 cup plain flour
06 -
1 tablespoon Cajun spice blend
07 -
1/3 cup cornmeal, fine white
08 -
1/2 cup milk or tangy buttermilk
→ Cooking Oil
09 -
1/4 cup olive oil, peanut oil, or canola oil
# Instructions:
01 -
Slice up the tomatoes into rounds about half an inch thick, keeping the skin on. Sprinkle them all over with some salt and leave them for 5 minutes.
02 -
As the tomato slices sit, set up three shallow dishes: one for combining the flour and Cajun spices, one for whisking together the buttermilk and egg, and the last for mixing the breadcrumbs with the cornmeal.
03 -
Warm up the oil in a frying pan on medium heat. Dip each tomato slice in the flour-seasoning mix first, then coat it in the egg-and-milk mixture, and finish by covering it in the breadcrumb-cornmeal blend.
04 -
Fry the coated tomato slices in small batches for about 3-5 minutes on each side, or until they turn a deep golden color. Move them onto paper towels to soak up any extra oil.
# Notes:
01 -
Using fine white cornmeal adds that classic Southern touch.
02 -
Pair them with remoulade or spicy hot sauce for a flavor kick.