Fried Green Tomatoes
Ingredients:
4 medium green tomatoes
Salt, to taste
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon smoked paprika
1 teaspoon Kinder’s “The Blend”
1/2 teaspoon cayenne pepper (optional, for extra heat)
2 large eggs
1/2 cup buttermilk
1 cup vegetable oil, for frying
Freshly ground black pepper, to taste
Instructions:
Prepare the Tomatoes:
Slice the green tomatoes into 1/4-inch thick slices.
Lay the slices out on a paper towel and sprinkle both sides lightly with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat them dry with paper towels.
Set Up the Breading Stations:
Place the flour in a shallow dish.
In a second shallow dish, mix together the cornmeal, smoked paprika, Kinder’s, cayenne pepper (if using), and a bit of salt and pepper.
In a third shallow dish, whisk together the eggs and buttermilk until well combined.
Bread the Tomatoes:
Dredge each tomato slice in the flour, shaking off any excess.
Dip the floured tomato slice into the egg mixture, allowing any excess to drip off.
Coat the tomato slice in the cornmeal mixture, pressing lightly to ensure an even coating. Place the breaded slices on a plate or baking sheet.
Fry the Tomatoes:
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4-inch deep.
Once the oil is hot (around 350°F or 175°C), carefully add the breaded tomato slices in a single layer, being careful not to overcrowd the pan. Fry in batches if necessary.
Fry the tomatoes for 2-3 minutes on each side, or until golden brown and crispy.
Using a slotted spoon, transfer the fried tomatoes to a plate lined with paper towels to drain any excess oil.
Serve:
Serve the fried green tomatoes hot, as an appetizer or side dish. They are delicious on their own or with a dipping sauce like ranch, remoulade, or a spicy aioli.