Cornmeal Fried The Green Firefly Tomato Recipe
on Texas 3 Seed Bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Tomatoes and Bread
Method
Preparation and Cooking
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick slices. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture.
- 2
Dredge the Tomatoes
In a shallow bowl, mix together the cornmeal, flour, cayenne pepper, salt, and black pepper. Dip each tomato slice into buttermilk, then dredge in the cornmeal mixture until fully coated.
- 3
Heat the Oil
In a large skillet or frying pan, heat the oil over medium-high heat until shimmering.
- 4
Fry the Tomatoes
Carefully add the coated tomato slices to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 5
Toast the Bread
While the tomatoes are frying, toast the Texas 3 Seed Bread slices until golden and crispy.
- 6
Assemble the Dish
Place the fried green tomatoes on top of the toasted Texas 3 Seed Bread slices. Serve immediately while hot.