Brenda Gantt Fried Green Tomatoes Recipe
Brenda Gantt Fried Green Tomatoes is a classic Southern dish that is both delicious and easy to make. This traditional recipe has been around for centuries and features fried green tomatoes as its main ingredient.
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Servings: 2
Calories: 126kcal
Equipment
- a large skillet
- knife
- measuring spoon
- Large spoon
- Heat stove
Ingredients
- 1/2 large green tomato firm and tangy, providing a refreshing and slightly acidic flavor to the dish.
- 1/2 tablespoon of cornmeal adding a subtle crunch and a touch of nuttiness to the coating of the green tomato.
- 1-1.5 tablespoons of buttermilk adding a tangy and creamy element to the batter, resulting in a moist and flavorful coating for the green tomato.
- Cooking oil as needed, for frying the green tomato, ensuring a crispy and golden exterior.
- Salt and pepper to taste, allowing you to season the dish according to your preference and enhancing the overall flavors.
- A scoop or 1/2 tablespoon of White Lily flour a finely milled and soft flour known for its low protein content, resulting in delicate and tender baked goods.
Instructions
- Step 1 Clean the green tomatoes by washing them. Then cut into thin slices and place them onto a plate.
- Season the sliced green tomatoes with salt & pepper.
- In a shallow bowl, mix together the white lily flour, cornmeal, buttermilk, salt, and pepper.
- Dip each slice of tomato into the mixture to coat it evenly. Make sure that all sides are covered in the coating.
- Heat the cooking oil in a large skillet over medium heat. Once the oil is hot, add the slices of coated tomatoes to the pan and cook for 2-3 minutes on each side until golden brown and crispy.
- Serve your Brenda Gantt fried green tomatoes with a side of buttermilk, ranch dressing, or your favorite dipping sauce.
Notes
- Make sure that the cooking oil is hot before adding the slices of coated tomatoes to the pan. This will ensure that the tomatoes cook evenly and become crispy on the outside.
- Be careful not to overcrowd the pan as this can cause the tomatoes to stick together.
- If you’re looking for an extra crunchy crust, you can double-dip the tomato slices into the coating mixture before frying them.