Fried Green Tomatoes
1 large egg, beaten
1 cup buttermilk
1 cup self-rising flour
1/3 cup cornmeal
1-1/2 tsp baking powder
1 tsp kosher salt
6 - 8 green tomatoes
salt and pepper to taste
Slice tomatoes to 1/4-inch thick slices and set aside.
In a shallow dish, combine egg and buttermilk. In another shallow dish, combine the flour, cornmeal, baking powder and salt.
Prepare a large cast-iron skillet over high heat, and melt bacon fat to equal 1/8 to 1/4-inch deep at 375°F. (You may substitute Crisco or vegetable oil or lard for the bacon fat, but it just isn't quite as tasty or authentic!)
Dip each tomato slice into the buttermilk mix, coating both sides and letting excess drip off. Dredge each slice in the flour mixture and shake to remove the excess.
Fry tomatoes in the hot fat until browned, turning gently only once. Drain in a colander lined with paper towels, then stand the tomatoes on end in a serving bowl to keep them from getting soggy. Salt and pepper to taste.
At the end of the summer, there are always those tomatoes on the vine that just don't get around to getting ripe before the cooler weather sets in. In the Southern spirit of waste not want not, resourceful cooks figured out a way to make the tart, hard fruits not only palatable, but delicious! They're good eaten just as prepared, and even better as a sandwich on your basic white table bread with a little mayonnaise or Miracle Whip (hey, this IS a Southern recipe).
1 cup buttermilk
1 cup self-rising flour
1/3 cup cornmeal
1-1/2 tsp baking powder
1 tsp kosher salt
6 - 8 green tomatoes
salt and pepper to taste
Slice tomatoes to 1/4-inch thick slices and set aside.
In a shallow dish, combine egg and buttermilk. In another shallow dish, combine the flour, cornmeal, baking powder and salt.
Prepare a large cast-iron skillet over high heat, and melt bacon fat to equal 1/8 to 1/4-inch deep at 375°F. (You may substitute Crisco or vegetable oil or lard for the bacon fat, but it just isn't quite as tasty or authentic!)
Dip each tomato slice into the buttermilk mix, coating both sides and letting excess drip off. Dredge each slice in the flour mixture and shake to remove the excess.
Fry tomatoes in the hot fat until browned, turning gently only once. Drain in a colander lined with paper towels, then stand the tomatoes on end in a serving bowl to keep them from getting soggy. Salt and pepper to taste.
At the end of the summer, there are always those tomatoes on the vine that just don't get around to getting ripe before the cooler weather sets in. In the Southern spirit of waste not want not, resourceful cooks figured out a way to make the tart, hard fruits not only palatable, but delicious! They're good eaten just as prepared, and even better as a sandwich on your basic white table bread with a little mayonnaise or Miracle Whip (hey, this IS a Southern recipe).
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