A Southern favorite, cornmeal-crusted fried green tomatoes are perfect for a light lunch or as a side to a home-cooked dinner.
Yield: 4-6 servings
Difficulty Rating: Easy
Nutritional Highlights: Tomatoes are filled with antioxidants vitamin A and C, and they contain lycopene, a natural phytonutrient that may help reduce risk of prostate cancer.
Cut off ends of the tomatoes and slice each tomato into about three 1/2-inch pieces. Put tomato slices in a large bowl. Add buttermilk and turn to coat each slice. Marinate for 5 minutes.
Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up the side of the pan, and heat oil to 325 degrees. In a wide bowl, mix cornmeal, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess and dip in cornmeal to coat each side. Shake off the excess cornmeal.
Slip the slices into the oil in a single layer and fry until golden brown – about 2 to 3 minutes on each side. Drain on paper towels.
