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Heirloom Green Tomatoes (w/ fried green tomato recipe card)

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Serves 4

1 1/2 lb green tomatoes sliced 1/4" thick
2/3 cup cornmeal
1/3 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
2/3 cup buttermilk
1 large egg
2 cups of vegetable oil

Place sliced tomatoes on a paper towel-lined rimmed baking sheet.  Cover with more paper towels, let sit for 20 min and pat dry.  Meanwhile, process 1/3 cup cornmeal in a blender or food processor until very finely ground, about 1 min.  Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper and cayenne in a shallow dish.  Whisk buttermilk and egg together in a second shallow dish.

Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.

Heat oil in 12" skillet over medium-high heat until 350 degrees.  Fry 4-5 slices until golden brown, 2-3 min per side.  Drain on wire rack set in baking sheet.  Bring oil back to 350 degrees and repeat with remaining slices.  Enjoy!


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