About
taste of Southern summer
A few loops through the aromatic alleyways of Freund's Farm Market bursting with perfectly tended tomatoes of various shapes, sizes and colors sent us back into the market for the makings of fried green tomatoes, a favorite summer treat courtesy of our southern roots.
We used Cook’s Illustrated’s recipe, diverging only to up the cayenne by half, and garnish with chopped fresh chives at the end. One tip for successful frying is maintaining your oil temperature at 350 degrees – make sure you have a high heat / candy thermometer on hand to avoid a broken heart brought on by soggy tomatoes!
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Step 1
Measure 1 cup flour into large shallow dish. Measure remaining 1/2 cups flour, corneal, 1 TB salt, 1 tsp pepper, and cayenne into second large shallow dish. Beat egg, buttermilk, baking powder and baking soda in medium bowl. Mixture will bubble and foam.
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Step 2
Working with several slices at a time, drop tomatoes in flour and shake pan to coat. Shake excess flour from each piece. Using tongs, dip tomatoes into buttermilk mixture, turning to coat well and allowing excess to drip off. Coat tomato slices with seasoned flour-cornmeal mixture, shaking off any excess. Place tomatoes on wire rack set over rimmed baking sheet. Repeat with remaining tomato slices.
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Step 3
Pour enough oil into 12-inch skillet to measure 1/2 inch in depth. Heat oil over high heat until it reaches 350 degrees, 3 to 4 minutes. Gently lay single layer of tomato slices (about 4 or 5) in oil and reduce heat to medium. Fry until tomatoes are golden brown on first side, about 2 minutes, adjusting heat as necessary to maintain oil at 350 degrees. Gently turn tomato slices over with tongs and fry until second side is golden brown, about 2 minutes longer. Transfer fried tomatoes to rimmed baking sheet lined with paper towels and cool for 1 to 2 minutes. Repeat with remaining slices, adjusting heat as necessary to maintain oil at 350 degrees. Season with salt and pepper to taste and serve immediately.
