If one lives where we live, one should know how to make fried green tomatoes. It just so happens Cupcake loves them, and I do know how, so it works out pretty well around The Acre. First and foremost, you have to have the proper prep items.
This stuff is the fried batter secret of all secrets. If you can find it, buy it by buggy full. We start with a nice layer of seasoned flour, then add corn starch, plain corn meal (not the self rise stuff) salt, pepper and I always throw in a little "Slap Ya Mamma". The second trick to our fried food is a bread-erer. I don't have any idea what you really call it, but here it is.
You place your flour in the bottom, then add the tomatoes. We cut ours thick and give them a good soak/shake in a half gallon bag with whole buttermilk.
After you get them well coated, drop them into the flour mix, put the white middle part on, then the top and shake well. Turn the container upside down, and the free flour falls through the holes, leaving a well breaded tomato slice.
After you get them breaded, off they go into a cast iron skillet with just enough oil to make them float. I have no set time for frying them, I just flip them when they look ready, then take them off when they look ready.
I would show y'all the finished product, but we got a little excited and polished them off before dinner. But I did manage a picture of the tuna casserole and fresh baked dinner rolls.
Not a bad meal considering it was mow the yard on the "Junk Deere" mower day. Hope everyone enjoys
K&K
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