Classic Southern Fried Green Tomatoes - Cowboy Kent Rollins
Ingredients
- 2 medium to large green tomatoes
- Sugar for sprinkling
- Black pepper
- 1 cup cornmeal mix
- 2 tablespoons Red River Ranch Mesquite or other all-purpose seasoning
- 1 cup all-purpose flour divided
- 1 5 oz. sack Texas Toast Garlic Cheese Croutons (or other seasoned croutons), finely crushed
- 1 egg
- 1 cup buttermilk
- Fry oil Canola oil, peanut, etc.
Instructions
- Slice the tomatoes about ¼ - inch thick and set on two paper towels.
- Sprinkle both sides of the tomatoes generously with the sugar and then with the black pepper. Cover with a paper towel and let set 10 minutes.
- In a bowl, combine the cornmeal mix, seasoning and ½ cup of the flour. Set aside.
- In a separate bowl, combine the bread crumbs and the remaining ½ cup flour.
- In a third bowl, whisk together the egg and buttermilk.
- Pour the oil in a cast iron skillet about ¼-inch deep. Heat to 350 degrees F.
- Uncover the tomatoes and sprinkle lightly with sugar, once more. Skip this step if you like a more tart tomato.
- Dredge each tomato in the buttermilk followed by the cornmeal mix.
- Dredge through the buttermilk again and then finish in the crouton mixture to generously coat. Lightly pat the crumb mixture on both sides of the tomato so it sticks before frying.
- Fry about 1 - 2 minutes per side or until crispy and golden brown. Let cool on a wire rack. Serve warm.
Notes
This is a classic southern fried specialty. And since it's tomato and garden season we thought this would be a great one to share. These come out crispy and with a great flavor with the special crust, we put on them.
