Spicy Fried Green Tomatoes
|Green tomatoes||1 Pound, cored and cut in 1/4 inch-thick slices|
|Buttermilk||1 Cup (16 tbs)|
|Tabasco/Pepper sauce||1 Teaspoon|
|Dry polenta cornmeal||3⁄4 Cup (12 tbs)|
|Kosher salt||2 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Peanut oil/Vegetable oil||2 Cup (32 tbs) (For Frying)|
Preheat oven to 200°; line a baking sheet with parchment paper.
Heat 1/4 inch oil in a large saute pan over medium heat until cornmeal grains sizzle when dropped into the oil.
Combine buttermilk and Tabasco in a bowl; set aside.
Stir together cornmeal, salt, and pepper in a shallow dish; set aside.
Dip tomato slices into buttermilk mixture; let excess drip off.
Dredge slices in polenta, coating both sides.
Fry coated tomatoes in oil in batches until golden, about 3 minutes per side.
Transfer tomato slices to the prepared baking sheet and keep them warm in the oven.
If desired, serve tomatoes with Raspberry Ketchup .