I live in southern Nevada, and it is almost impossible to find tomatoes in season, whenever that is. I now use heirloom tomatoes. Heirlooms are always firm and tasty. They are a little pricey, but they are delicious and well worth the price. Try them I think you will be satisfied every time.

2 large heirloom green tomatoes, 1/2  cup self-rising flour, 1/4 cup yellow cornmeal, 1 teaspoon Cajun season salt, 1/4 teaspoon black pepper, 1/2 teaspoon granulated garlic, 2 eggs, 3 tablespoons buttermilk, oil for frying.

Slice the tomatoes into 1/4-1/2 inch thick slices.  Lay them out on paper towels.  Blot them dry with another paper towel, set them aside.  Get out 2-plates to be your dredging station.  Add 1/4 cup of flour to one plate.  On the second plate, add the rest of the flour, cornmeal, salt, pepper, and garlic.  Mix well, set aside.  Get out a bowl, add the eggs and buttermilk, beat.  Dredge both sides of the tomato slices in the plain flour, then the egg mixture, and seasoned flour.  Press down after each dredge to ensure the flour sticks to the tomatoes, set aside.  Get out a skillet, heat the oil to hot 400 degrees.  Fry the tomatoes until they are golden brown on both sides.  Remove from the heat a drain on a wire rack.   

2 Comments Add yours

  1. Love the old varieties of heirloom tomatoes.


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      Liked by 1 person

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