Fried Green Tomatoes Recipe

Prepare the Tomatoes

Slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides with salt and let them sit for about 10 minutes to draw out excess moisture.

Set Up Breading Stations

In one bowl, place the buttermilk. In a second bowl, combine cornmeal, flour, salt, black pepper, and cayenne pepper. Mix well.

Bread the Tomatoes

Dip each tomato slice first into the buttermilk and then dredge in the cornmeal mixture, pressing the coating onto the slices.

Fry the Tomatoes

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded tomato slices for about 3-4 minutes on each side or until golden brown. Drain on paper towels.

Prepare the Stracciatella

Tear the fresh mozzarella into small pieces and place them in a bowl. Pour the heavy cream over the mozzarella and add salt. Let it sit for at least 30 minutes to meld the flavors.

Make the Preserve

In a pot, combine the diced green tomatoes, sugar, lemon juice, and cinnamon. Cook over medium heat until the mixture thickens, about 30-40 minutes. Stir in the pectin and boil for another 1-2 minutes.

Jar the Preserve

Pour the hot mixture into sterilized jars and seal while still hot. Allow to cool before storing.