Tuesday, March 6, 2012

Fried Green Tomatoes

1/2 Cup buttermilk
½ teaspoon Delacriox Island Creole Seasoning
1 ¾ Cups all-purpose flour, divided
1/2 Cup cornmeal
4 medium-size green tomatoes, cut into 1/3-inch slices
1½ teaspoon sea salt
1 ½ teaspoon freshly ground black pepper
½ Cup cold beer
1 Egg
3 heaping teaspoons baking powder
Vegetable oil
Salt to taste


1. Combine creole seasoning and buttermilk; add sliced tomatoes and set aside.

2. Place ¼ cup of flour in small bowl and set aside for dredging.

3. Combine 1/2 cup all-purpose flour, cornmeal, 1 teaspoon salt, and ½ teaspoon black pepper in a shallow bowl or pan.

4. Mix 1 cup flour, baking soda egg and enough cold beer to form a thick batter together and whisk until shiny in appearance. Allow to rest 5 minutes.

5. Remove tomatoes from buttermilk, and shake well. Dredge tomato slices in the reserved 1/4 cup seasoned flour; dip in beer batter mixture, and dredge in cornmeal mixture.

6. Preheat deep fryer to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a cooling rack. Season hot tomatoes with sea salt and black pepper.

No comments:

Post a Comment