![]() ![]() ![]() Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.īring the tomatoes to room temperature. Cover and refrigerate at least 30 minutes and up to 2 days.įor the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. ![]()
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