Fried green tomatoes

  • 250ml buttermilk
  • 4 slices raw streaky bacon
  • Freshly ground black pepper
  • Pinch of cayenne pepper
  • 1/2 tsp dried thyme
  • 3/4 tsp salt
  • 2 tbsp plain flour
  • 150g stone-ground polenta
  • 2 medium green tomatoes (about 450g), cored and cut into 1-cm-thick wedges
  • 1 tbsp sugar
  • 1 large egg
  • Vegetable oil for frying
1) In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.

2) In a large bowl, whisk together the polenta, flour, salt, thyme, and cayenne. Season with pepper. Set aside.

3) Heat a large cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1-cm and heat until hot.

4) Drain the tomatoes and toss in the polenta mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.

5) Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.

Rule the Kitchen with More Recipe Faves

Guy's Fried Chicken Salad
Guy's Fried Chicken Salad
Now playing...
3:30
Southern Fried Quail
Southern Fried Quail
Time
10
Serves
2
Difficulty
Easy
Wet fried calamari
Wet fried calamari
Time
5
Serves
4
Difficulty
Med
Pan-fried smelts
Pan-fried smelts
Time
6
Serves
4
Difficulty
Easy