Fried green tomatoes are a side dish popular in the Southern United States, made from unripe (green) tomatoes coated with cornmeal, flour or breadcrumbs and fried in bacon fat or vegetable oil for a few minutes each side, or until golden brown.
The sliced tomatoes are first dipped/washed in a buttermilk or beaten egg before the cornmeal is added. 'Washes' are used to easily stick the cornmeal to raw green tomatoes. Washing helps the cornmeal stay in place during the cooking process. The coating on the tomato becomes thicker and less crunchy when compared with tomatoes cooked without a 'wash'.
Large green tomatoes
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon garlic powder
pinch of cayenne (optional)
1 cup buttermilk
vegetable oil for frying
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
Slice tomatoes into 1/2 inch thick.
Combine the cornmeal, flour, garlic powder, salt and pepper together.
Dip tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Heat vegetable oil over the medium heat in a large skillet just enough to coat the sliced tomatoes
Place tomatoes into the frying pan in batches, cook until golden brown and crispy on both sides.
Drain on paper towels.
Serve with hot pepper sauce or lemon.