Fried Green Tomatoes
2 cups yellow cornmeal
4 tsp coarse salt, plus more for seasoning
1 tsp fresh ground black pepper
1/2 tsp ground cayenne pepper
2 cups buttermilk
2 large eggs
2 Tbsp fresh squeezed lime juice (about 2 limes)
Canola oil for frying
3 large green tomatoes, cut into 1 inch thick wedges
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In a Medium shallow bowl, combine the cornmeal, salt, black pepper and cayenne pepper: set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may apear curdled): set aside. In a large cast iron or heavy skillet, pour oil to a depth of 1/2 inch: heat until a deep fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate: repeat with remaining tomatoes. Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper towel lined plate. Season with salt while hot. Serve warm.
Thanks to Bessie Nidell.
