Matthews Cafeteria Fried Green Tomatoes

Matthews Cafeteria Fried Green Tomatoes

2 large, hard green tomatoes
1/2 cup all-purpose flour, divided
1 egg
1/2 cup buttermilk
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil for deep frying

Cut green tomatoes into 1/3-inch slices.

Pour out 1/4 cup all-purpose flour onto a plae and dredge each slice one at
a time. Shake off excess flour. You’ll still be able to see some of the
green tomato through the flour coating.

Combine egg and buttermilk in a deep bowl and dip each slice in this wash.

Make coating mixture by combining remaining 1/4 cup all-purpose flour, 1/2
cup cornmeal, 1 teaspoon salt and 1/2 teaspoon ground black pepper, then
dredge each tomato slice in mixture.

Deep-fry in vegetable oil at 350 degrees for about 4 minutes, turning the
slices at the 2-minute mark.

Tomatoes will be golden brown but still firm. (If you don’t have a deep
fryer, use a Dutch oven or stockpot.)

Drain the tomatoes in a pan with a rack or drip shelf, or on a brown paper

Serve immediately if possible; otherwise keep warm and do not stack.

Source: Matthews Cafeteria