Southern Summer Staple

A couple of weeks ago, we had dinner with some of James's pediatric residents. We were in charge of a side dish. Both James and I love fried green tomatoes...nothing like them when fried to perfection. I tried the recipe out of the Junior League's Table of Contents (it seems all recipes I have tried from here are spot on).

Fried Green Tomatoes
Serves 12-15

1/2 c self rising white cornmeal mix
1/2 c all purpose flour
1/2 t salt
1/2 t garlic powder
1/8 t ground red pepper (I doubled for a little more kick)
2 eggs
2 T water
1/3 c veg oil
3 large green tomatoes, thickly sliced (I used four smaller ones)
3/4 c buttermilk  (the key)
salt to taste after cooking

Mix the cornmeal mix, flour, salt, garlic powder, and red pepper in a shallow dish. Wisk eggs and water in a bowl until blended. Heat the oil in a large skillet to about 350 degrees. (We used our awesome fryer that the Raders gave us for our wedding) Dip the tomatoes in the buttermilk until coated on both sides and coat with cornmeal mixture. Dip in the egg mixture and coat the tomatoes again with the cormeal mixture. Fry the coated tomatoes in batches in the hot oil for 3-4 minutes per side until golden brown. Drain and sprinkle with salt to taste. Serve!!

James made a delicious remoulade to accompany them

When they start popping to the top there are only a couple of minutes left (make sure to flip for even browning)

Delicious! Baby Boy Osborn really enjoyed them!