Categories: Vegetables- Tomatoes
Ingredients
- 2 medium green tomatoes
- 1 Tbsp. sea salt
- 2 eggs
- sprinkle of pepper
- garlic powder
- 1/4 cup self-rising flour
- 1/2 cup low-fat buttermilk
- 1 sleeve Ritz crackers, crushed
- 8 oz. canola oil
- horseradish
Directions
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Rinse and dry large green tomatoes. Do not peel. Slice away and discard stems and bloom ends.
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Cut one-half in thick slices. Separate and spread slices on paper towel. Lightly sprinkle both sides with sea salt. Cover with paper towel. Allow a 15 minute rest. (This is very important as it draws out the excess moisture.) blot.
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Beat eggs with pepper and garlic powder. Dredge slices in egg mixture. Dust with flour and allow to rest until they become sticky (about 10 minutes). Dredge in buttermilk. Tap against container to eliminate excess. Coat with crushed Ritz crackers.
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Over medium heat, saute each side in canola oil for 2 minutes or until brown.
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Bake 7 minutes on middle rack in preheated 350 degree oven.
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Drain on paper towel and dot with horseradish.
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May be served on party buffet or on vegetable plate with pink-eyed purple hull peas, steamed squash, corn bread and sweet tea.
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Variation: Cut green tomatoes in one-half inch squares. Employ the above recipe an procedure. Serve on toothpicks as hors d’oeuvres with horseradish dip.