Fried green tomatoes are a side dish usually found in the southern states of the US, traditionally prepared using slices of unripe tomato coated in cornmeal and fired in bacon fat. Shallow frying is preferred as tomatoes don’t float in the oil. Other coatings, such as breadcrumbs or flour can be used and vegetable oil can be used for the frying medium, but won’t give quite the same flavour.
Ingredients:
3 or 4 large firm green tomatoes
Sea salt to season
250ml buttermilk
250ml cornmeal
Freshly ground black pepper
Method:
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
In a skillet, heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into cornmeal with a dash of pepper. Shallow-fry in bacon fat until golden brown.
Serve with apple or onion chutney, honey glazed gammon steaks and a green leaf salad.
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