Buttermilk Fried Green Tomatoes Recipe
This version of the old-fashioned favorite is made with the distinctive flavor of buttermilk. A cornmeal coating provides an appealing texture.
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4 large green tomatoes - sliced 1/4 to 1/2 inch thick
oil to fill pan 1/4 inch deep
1 1/2 cups cornmeal
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons paprika - hot if desired
1 1/2 cups buttermilk
:large skillet, 2 shallow mixing dishes
Heat oil over medium high heat in a large skillet.
Pour buttermilk into a shallow dish.
Mix cornmeal with the rest of the seasoning ingredients in another shallow dish.
Dip each tomato slice into the buttermilk then dredge it in the cornmeal mixture.
Fry each slice in the oil until browned, 3-5 minutes.
Turn and cook the other side until browned.
Remove to a paper towel lined plate or baking sheet.
Keep warm in a 200Â° oven while cooking the rest of the slices.
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"Best recipe! I do the same except for I soak the tomatoes in buttermilk for abt 15 mins and I put the tomatoes in the cornmeal a few a time put a lid on it and shake til well covered. They come out perfect every time."
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