Cornmeal Dusted Fried Green Tomatoes
- 2-3 large green tomatoes cored & sliced 1/2 inch thick
- 1 cup buttermilk
- 3 whole eggs
- 1 tbsp pepper sauce
- 2 cups yellow cornmeal
- 1 cup flour
- 1 quart vegetebal oil
- salt & pepper to taste
Mix together the buttermilk and eggs and pepper sauce. Mix together the flour and cornmeal.
Dredge the tomatoes in the cornmeal mix then the egg wash then back to the cornmeal mix.
Heat the vegetable oil in a heat bottom pan to 325 degrees.
Fry the tomatoes several minutes on each side till just tender. Serve hot with remoulade sauce.
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof.