Tuesday, August 2, 2011

Fried Green Tomatoes (Gluten Free)

Recipe courtesy of Chef Robert Hall,
Culinary Programs Director, Winthrop Rockefeller Institute.

Photo courtesy of Julie Kohl, Eggs and Herbs
 Fried Green Tomatoes

2 Green Tomatoes, sliced ¼ - ½ inch think
1 cup Buttermilk
1 cup Course Corn Meal
1 TBL Cajun Seasoning
2 tsp Granulated Garlic

Slice tomatoes.  Prepare two bowls – one with the buttermilk and the other with the corn meal and seasonings.  Dredge the tomatoes in the buttermilk then the corn meal.  Immediately transfer to a skillet prepared with 1 inch vegetable oil over medium-high heat.  Deep fry until golden brown.  Remove from hot oil and drain on a paper towel.  Serve immediately with remoulade.

Coming tomorrow...Peach Soup!

2 comments:

  1. anyone know where I can get any late green tomatoes in late August in AR?

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  2. Congrats on your blog! This recipe sounds delish! Never tried green tomatoes before! I am one of your followers now! Come visit me! :)

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