I had wanted to make this recipe for Fried Green Tomatoes for years. I finally succeeded a few weeks ago. As expected, they were delicious. So I wanted to share it with you, now that tomatoes are ready at your market.
I first saw this recipe from Charleston chef Kevin Callaghan, when reading Garden and Gun magazine, at my hair salon. I’d even shared it with a friend , who promptly made them and said they were delicious. Still, it’s taken me a long time to make this recipe. Part of the issue is that green tomatoes continue to ripen. Several times I tried to make this dish and I’d waited too long and found red, ripened tomatoes in my vegetable bowl. In fact, this time I let one tomato ripen too much. So, learn from my mistake and buy (or pick) the green tomatoes immediately before making this dish!
The coating is a two step process of a buttermilk & egg wash and a flour & cornmeal dredge. The result is a wonderfully crispy coating that doesn’t take over the dish. To serve, I topped the tomatoes with crumbled goat cheese and remoulade sauce. YUM!!