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!