Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Heirloom, And Fried Green, Tomatoes

on July 15, 2014

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Home alone, and I have the whole day to myself. I went to the market found some heirloom and some green tomatoes. Right then I knew it was a meatless night for me. Fried green tomatoes with a simple salad that has the brown heirloom tomatoes and a lemon vinaigrette dressing.

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I thought, fried green tomatoes, yum, yum! The crust has to be nice and crunchy. I like my green tomatoes a little on the thick side. I just think they hold up better and you really get that tomato flavor to come through. So I slice them about 1/2 inch in thickness.

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Now for the breading stage of these beauties. I start a bowl with about 1-1/2 cups of all purpose flour. Then in another bowl I put 1- 1/2 cups of buttermilk which I add 1 tablespoon of cayenne pepper and a pinch of Kosher salt maybe a teaspoon or so.  In the last bowl I have 3 cups of yellow corm meal. To the corn meal I add 2 tablespoons of smoked paprika, 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and 2 tablespoons of dried parsley for some nice color. i mix all of that together and let the breading begin. I line the bowls up first, flour, then buttermilk, and finally, the seasoned corn meal.

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I start with a large saute pan and add enough oil, I use a neutral flavored oil, like canola for this recipe. You don’t want anything to over power the tomatoes.

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I fry them in batches, and when I take them out I salt them right away. Set them on a paper towel to drain any excess oil, then place them on a sheet pan to go into a 250 degree oven to keep them warm until all them tomatoes are done. That’s it, dinner for me tonight, tomatoes two different ways.

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One response to “Heirloom, And Fried Green, Tomatoes

  1. Ron Urquhart says:

    Looks deliciously refreshing, especially during this hot Florida summer. Thanks for sharing!

    Like

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