Fry Green Tomatoes
by Adam Scott
FOR THE MARINADE:
4 cups buttermilk
1 tablespoon lea & perrins
1teaspoon tabasco
combine all, pour over sliced tomaotes.
Let sit in the fridge at least overnight, 24 hours prefered.
FOR THE BREADING:
2 parts cornmeal
1 part flour, all-purpose
.25 part cornstarch
to taste cayenne pepper
to taste ground black pepper
Combine all well. Bread tomatoes 1 at a time, pressing with meium for to ensure the breading sticks. Lay flat on a cookie sheet lined with parchment paper - no more than 2 layers deep.
Place in freezer until frozen. You can now store for use all winter when green tomatoes are out of season, or fry in your favorite cast iron skillet.
Pictured: FGT with Spiced Pecans, Chevre Cheese and LA remoulade Sauce