Wednesday, October 29, 2014

Double Dipped Fried Green Tomatoes

I have found that these little jewels are much more scrumptious when fried in a a cast iron skillet, however, the cast iron skillet is not a requirement for a crispy crust. You can also use an electric skillet set on the highest heat setting, just make sure to stand guard over the skillet so that the tomatoes don't burn. That would be a travesty!

Double Dipped Fried Green Tomatoes
by Lesia

10 thin slices green tomato, patted dry with a paper towel
Oil for frying
Buttermilk for dipping
1 cup Bob's Red Mill Organic Unbleached White Flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Cajun seasoning
2 teaspoons sugar
Extra sugar for dusting

Heat oil in skillet of choice. You'll need enough oil to almost cover the slices of tomato completely, but not too much. No one likes a soggy fried green tomato.

Fill a small mixing bowl with buttermilk. In a separate mixing bowl, mix together the flour, corn meal, salt, pepper, Cajun seasoning, and 2 teaspoons of sugar until well-combined.

Dip the tomato slice in buttermilk then cover well with flour mixture. Repeat the dipping process one more time then place in hot oil. Cook until well-browned on each side. Drain tomato slices on a layer of paper towels. After each batch is cooked and transferred to paper towel, sprinkle lightly with sugar. This step is optional, but it's one I never leave out and I've been told they have the perfect balance of "tang and sweetness".

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