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A perennial Southern favorite, fried green tomatoes are tangy, crunchy, and just a bit salty.
Slice the green tomatoes about 1/3″ thick. In a shallow dish, combine the flour, cornmeal, salt, and pepper. In a medium bowl, whisk together the buttermilk, egg, and hot sauce.
Heat about 1/2″ of vegetable oil in a 9-inch cast iron skillet or other large skillet. Bring it to 360ºF.
Dredge tomato slices in the flour-cornmeal mixture, evenly coating both sides. Tap off the excess then dip in the buttermilk mixture. Dredge slices again in the flour mixture.
Fry 4-5 slices at a time, about 4 minutes a side or until golden brown. Drain on a wire rack and immediately sprinkle with salt. Repeat until all the tomato slices have been breaded and fried. Fried green tomatoes will be very hot on the inside, so wait a minute or two before serving. Serve with buttermilk ranch or other dipping sauce of your choice!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!