I saw some beautiful green tomatoes at Capitol Market on Friday, which instantly put me in the mood to fry them up. Some people prepare these using a 3 step breading technique, but I use cornbread batter. It gives a nice thick coating & you can use the remaining batter* for mini corn muffins to serve for breakfast or freeze to use for cornbread stuffing. I love biting into these for the first time every season. At family dinners, the platter rarely makes it to the table full; my sister & I eat them as soon as they've cooled a bit.
Fried Green Tomatoes
2 Green Tomatoes, sliced 1/4" thick
1 package cornbread mix (I use Martha White)
1 cup all-purpose flour
1/4 cup sugar
1 cup buttermilk
Slice tomatoes. Mix remaining ingredients in large bowl (you may need a little more buttermilk - batter should resemble waffle or pancake batter). Heat about half an inch of vegetable oil in skillet over medium heat.
Dip tomato slices into batter, place gently into pan, frying 3-4 minutes on both sides until golden brown. Remove from skillet, placing on paper towels to drain. Sprinkle with salt. Enjoy!
*I place 1 cup of batter into a separate bowl before dipping tomatoes.