Fried Green Tomato Wedges
Unripe tomatoes usher in hot summer days with this most Southern of dishes.
- Servings: 6
Source: Martha Stewart Living, September 2003
- 2 cups yellow cornmeal
- 4 teaspoons coarse salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- Canola oil, for frying
- 3 large green tomatoes, cut into 1-inch-thick wedges
- Basil-Lime Mayonnaise
In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.