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| Photo courtesy of Julie Kohl, Eggs and Herbs |
Fried Green Tomatoes
2 Green Tomatoes, sliced ¼ – ½ inch think
1 cup Buttermilk
1 cup Course Corn Meal
1 TBL Cajun Seasoning
2 tsp Granulated Garlic
Slice tomatoes. Prepare two bowls – one with the buttermilk and the other with the corn meal and seasonings. Dredge the tomatoes in the buttermilk then the corn meal. Immediately transfer to a skillet prepared with 1 inch vegetable oil over medium-high heat. Deep fry until golden brown. Remove from hot oil and drain on a paper towel. Serve immediately with remoulade.
Coming tomorrow…Peach Soup!
That tomato look delish. My husband and I have been pretty much paleo since April 1. Do you think the corn meal could be swapped out for almond meal? Green tomatoes are such a yummy summer food and your pic made my mouth water!