Hear Ye, Hear Ye! Vegetarians, vegans, carnivores, alike, here is where you will find the connecting point of your southern black woman summer comfort food bliss. There are a couple of jewels on this post. Just a couple, but jewels, nevertheless. Number one, the secret is in the sauce (movie reference), and two, the technique of double-dipping. This recipe serves 2-3 people, generously.
Fried Green Tomatoes
2 hard green tomatoes, sliced 1/4 inch thick
2 tsp coarse sea salt + 2 more
2 tsp ground black pepper
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 cup full-fat buttermilk
Dash hot sauce
Vegetable oil, for frying
Preheat your oven to 250 degrees. Prepare a baking sheet with napkins or brown paper bags for draining.
Season the tomatoes with 2 tsp of salt. Allow them to rest for 10-15 minutes. Then, take a paper towel and blot off all water that rose from the salting process.
Next add tomatoes to a large bowl or plate and cover them with buttermilk and sprinkle with hot sauce. Allow them to sit for 10 minutes, then drain them.
In a large mixing bowl, combine flour and cornmeal. Whisk in remaining salt and pepper.
Heat 1 inch of vegetable oil in a medium skillet to 350°
Working with one green-tomato slice at a time, coat the tomato in the flour mixture (knocking off excess), then back in the buttermilk, then finally back in the flour mixture. Place in hot oil IMMEDIATELY. Quickly repeat with the remaining slices.
Fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet. Keep the cooked tomatoes in the warm oven while you fry the remaining slices.
Fried Green Tomato Dipping Sauce
4 generous TBS Red Pepper Paste (Sub: roasted red peppers, blended with 1 tsp salt)
6 TBS mayonnaise
Juice from 1/2 lemon
3-4 tsp hot sauce, to taste
2 tsp black pepper
Mix all ingredients in a small mixing bowl until smooth and even-looking.
Serve with hot fried green tomatoes.