The Fresh Approach

Recipe of the week!
Fried green tomatoes

Ingredients:
3 large eggs
1/3 cup whole buttermilk (2 2/3 ounces; 79ml)
1 1/2 cups all purpose flour (6 3/4 ounces; 191g)
1 1/2 cups yellow cornmeal (8 1/8 ounces; 234g
1 1/2 cups breadcrumbs (7 3/4 oz; 224g)
4 medium green tomatoes (2 pounds 2 ounce; 968g), tops and bottoms trimmed and sliced 1/4 inch thick
1 tablespoon Creole seasoning
vegetable oil, for frying
Kosher salt, to taste

Instructions:
1. In a wide and shallow bowl, gently whisk eggs and buttermilk together until well combined. Place flour in another shallow bowl. Thoroughly stir together cornmeal, breadcrumbs, and Creole seasoning to a third shallow bowl.
2. Dredge tomato slices in flour, shaking off excess. Dip in egg wash, allowing excess to drip off, and then dredge in breadcrumb mixture, pressing to coat all sides of each tomato slice. Place breaded tomatoes in a single layer on a plate or baking sheet.
3.Add vegetable oil to a large cast -iron skillet to a depth of 1/2 inch. Heat over medium-high until shimmering or oil reaches 375°F (190°C).
4. Working in 4 to 5 batches, place tomatoes in hot oil; cook, flipping occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes. Sprinkle fried green tomatoes with salt to taste.

Serve with remoulade, or my favorite, Dave's creamy garlic red pepper hot sauce.

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