Serving suggestion. Courtesy of Erick Williams

Fried green tomatoes by Erick Williams

Name: Fried green tomatoes by Erick Williams
Prep time: 1200 s
Cook time: 900 s
Total time: 2100 s
Yield: 1
Cuisine: American
Ingredients: Large green tomatoes: 4 (firm. sliced ¼ -1/2 inch thick); Vegetable oil: Enough to fill pan ¼ inch deep; Buttermilk: 1 ½ cups; Yellow cornmeal: 1 ½ cups; All-purpose flour: 1 ½ cups; Salt: 2 tbsp; Black pepper: 2 tbsp

10 Dec 2024

Erick Williams

Chef

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Difficulty

Easy

Total Time

35MIN

Cuisine

American

Ingredients

Large green tomatoes: 4 (firm, sliced ¼ -1/2 inch thick)

Vegetable oil: Enough to fill pan ¼ inch deep

Buttermilk: 1 ½ cups

Yellow cornmeal: 1 ½ cups

All-purpose flour: 1 ½ cups

Salt: 2 tbsp

Black pepper: 2 tbsp

This Southern favorite gets a chef makeover from Erick Williams, owner and Executive Chef at Virtue in Chicago.

How to make Erick Williams’ fried green tomatoes

01.

Pour buttermilk into a shallow dish.

02.

Slice tomatoes, add to the buttermilk and set aside.

03.

Heat oil over medium high heat in a large skillet.

04.

Mix corn meal, salt, and pepper and together and place in a shallow dish.

05.

Dredge tomatoes in the cornmeal mixture.

06.

Fry each slice in the oil until browned, 1.5-2 minutes.

07.

Turn and cook the other side until brown.

08.

Remove and place on a paper-towel-lined plate.

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10 Dec 2024

The Chef

Erick Williams, chef-owner of Chicago’s Virtue Restaurant & Bar, is recognized as one of the city’s most prominent African-American chefs, pioneering fine-dining Southern cuisine. A James Beard Award winner, Williams is also a committed leader in the restaurant community, dedicated to promoting equity and advocating for positive change in the city’s restaurant industry.

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