Fried Green Tomatoes

Since I photographed green tomatoes on the vine in my last post, I decided to go ahead and fry them up for you. I am trying to limit as much fried food and fat from my diet as possible. But in this case I'll make an exception. First we slice them up and soak them in buttermilk. How much? As much as it takes to cover them for as long as you can, but at least an hour.

Then we dredge them in seasoned flour. I use this particular seasoning blend but you can use what you like. Even just salt and pepper. Then fry them up in about a half inch of oil, drain on paper towels and continue with the rest until they all are crispy. If you like, you can also make a sauce. For those of you in the South, you will recognize this sauce as being very similar to a famous chicken finger restaurant. It's just mayo, ketchup and some more of that cajun seasoning we used in the flour. The proportions are up to you. But I use enough ketchup for a dark pink color and about a tablespoon of seasoning. Of course it depends on how much mayo you start with. Make the sauce first. It needs time to the flavors to bloom or it will just taste salty.

Mosaic Time

I am participating for the first time in a Mosaic project at The Little Red House. Click on the link in the blogroll to see all the participants. Learning something new!!