Serving suggestion. Courtesy of Erick Williams
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.
