This is a classic Southern recipe. There are many variations. This is our favorite. Warning: This preparation is messy.
4 Large green tomatoes, (all green, no pink, hard as a rock)
1 Cup buttermilk
1 Cup all-purpose flour
1 Cup cornmeal
Crushed red pepper flakes
Coarsely ground salt
Freshly ground black pepper
Red pepper hummus
Jalapeño pimento cheese
Sour cream or goat cheese
Vegetable oil for frying
- Slice tomatoes 1/2 inch thick. Discard the ends.
- You need to use four bowls.
- Into the first bowl pour only half of the buttermilk, and dip tomato slices.
- Into the second bowl put the flour only, and lightly dip tomato slices covering both sides.
- Into the third bowl whisk eggs and the rest of the buttermilk together, and dip tomato slices covering both sides.
- In the fourth bowl mix cornmeal with red pepper flakes, garlic powder, coarsely ground salt, and freshly ground pepper, and thoroughly coat tomato slices on both sides.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and bring to medium heat.
- Place battered tomato slices into the frying pan in small batches, depending on the size of your skillet. Fry a few at a time.
- Do not crowd the tomatoes. Give them plenty of room. They should not touch each other.
- When the tomatoes are lightly brown, flip and fry them on the other side.
- Drain them on paper towels.
- On individual plates, spoon a heaping tablespoon of roasted red pepper hummus.
- Place the first fried green tomato in the hummus.
- Stack the fried green tomatoes three or four high with a spoonful of jalapeño pimento cheese between slices.
- Top with a dollop of sour cream. Goat cheese is also good on top.