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Spicy Fried Green Tomatoes

Country.Chef's picture
Ingredients
  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)
Directions

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 .

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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