INGREDIENTS:
1 – 2 green tomatoes
1 C. buttermilk
3/4 C. all purpose flour
2 T. cornmeal
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
Veg. oil for frying
salt, optional
DIRECTIONS:
Slice the tomatoes, not too thick. Pour the buttermilk in a bowl, combine the flour, cornmeal and seasoning in another. Heat the oil to 350 degrees (I used my deep fryer). Dip one of the tomato slices in the flour, then the buttermilk and back into the flour. Shake off the excess and carefully place in the hot oil. Repeat with remaining tomatoes, frying in batches for 4-5 minutes or until golden brown. Drain on a paper sack, sprinkle with a little salt while they are hot.
Dipping Sauce
1/4 C. mayo
1 T. chili sauce
1 tsp. prepared horseradish
pinch of cayenne pepper
Whisk together, keep in the fridge till ready to use.
janets Appalachian kitchen
