What could be more southern than an all-over crunchy firm tomato that’s been battered into a deep-fried delicacy? Right!
Well, according Robert F. Moss, a food historian and writer in South Carolina, “they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from there moved onto the menu of the home-economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century.”
Who would have thought!! No matter where they originated, I've been loving them all my life!
Hope you enjoy too!
prep time10 Min
cook time10 Min
firm green tomatoes
vegetable or peanut oil for frying
fresh ground black pepper, to taste
How To Make
Slice the tomatoes about a 1/4-inch thick. Spread them out on a plate or baking dish and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the liquids out of the tomatoes, about 30 minutes.
Heat the oil over a medium-high heat in a large skillet.
Dip sliced tomatoes in buttermilk, and then dredge them in flour seasoned with pepper. Turn over in flour several times, pressing gently to get a nice thick batter. Fry until golden brown. NOTE: Don't crowd the tomatoes, fry a few at a time.
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