Fried Green Tomatoes with Piccalilli
August 17, 2006
It’s that time of year – the vines are overflowing and life is good! Did you know you can also fry ripe tomatoes (as long as they’re not super-ripe)? Just slice ’em a bit thicker.
Here’s the “go-to” recipe. If you don’t feel like doing all this, simply dip the tomatoes in flour and give them a very quick fry (and be gentle with the flipper!) They’ll be right tasty.
2 medium green tomatoes
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 cup buttermilk
1 cup vegetable oil
Hot pepper sauce (optional)
Top each tomato slice with a generous spoonful of our Green Chile Piccalilli and dive in. Or, sprinkle with a little hot pepper sauce. Other toppings that work include goat cheese and aioli mayo. Yum!
Related Post: Heaven is Homegrown