This delicious recipe comes from Brie at the East 7th location. It has been developed through years of home cooking with family, from the green tomatoes from her garden.
Ingredients
- 1 egg large
- 1 lime or lemon
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour divided
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp pepper
- 3 medium-sized green tomatoes
- vegetable oil
Optional
- Cajun seasoning can also substitute paprika
Servings:
Units:
Instructions
- Cut green tomatoes into 1/2 inch-thick slices or to your preferred thickness. Discard ends.
- Juice 1 lime (or lemon) and add tomatoes with pinch of salt and pepper. Let tomatoes marinate for a few minutes while you prepare the next step.
- In a medium-sized bowl, whisk eggs and buttermilk together.*
- Scoop flour onto a plate.
- Mix cornmeal, salt, and pepper on another plate.
- Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in corn meal to completely coat.
- Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side. Repeat with remaining tomatoes
- Transfer fried tomatoes to a paper towel-lined late to drain.
Recipe Notes
Best served with aioli, but can be enjoyed with your dipping sauce of choice.
*For a vegan-friendly version, you can skip the eggs and milk and put the tomatoes directly in the cornmeal mixture. While not as strong, the natural moisture of the tomatoes still works as a binding agent.
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