Fried Green Tomatoes

Fried Green Tomatoes
Recipe type: Main Dish
Serves: 4-5

  • 2½ cups all-purpose flour
  • 1½ cups fine-ground white or yellow cornmeal
  • ¼ teaspoon cayenne pepper
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 medium green tomatoes, cored and cut into ¼-inch slices
  • 1½ – 2 cups peanut or safflower oil (for frying)
  • salt & pepper to taste

  1. Measure 1 cup of the flour into a large shallow dish.
  2. Measure the remaining 1½ cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper and cayenne into a second large shallow dish.
  3. Beat the egg, buttermilk, baking powder, and baking soda in a medium bowl.
  4. Pour enough oil into a 12-inch skillet to measure ⅓ inch depth.
  5. Heat the oil to approx 350 degrees (a few minutes) while prepping tomatoes.
  6. Several slices at a time, drop the tomatoes into the flour & shake the excess.
  7. Using tongs, dip the tomatoes into the buttermilk mixture, allowing excess to drip off.
  8. Coat the tomato slices with the seasoned flour-cornmeal mixture, shaking off any excess, & place in a single layer into the hot oil and fry 2 to 2½ minutes each side. Transfer to paper towels to drain off excess oil & serve.


Savory Sweet Potato Pancakes

Savory Sweet Potato Pancakes
Serves: 5

  • 3 cloves garlic
  • 1” piece of ginger
  • 1 tsp. whole coriander seeds
  • 1 medium onion, quartered
  • 1 large or 2 medium sweet potato (apr. 1 lb.), peeled or unpeeled
  • 4 eggs
  • ¼ c. all-purpose unbleached flour
  • 1 Tbsp. Driftless Sunflower or olive oil
  • 1½ Tbsp. salt
  • black pepper to taste
  • freshly grated nutmeg to taste
  • ¼ c. additional oil for frying

  1. Preferably in a food processor, mince garlic & ginger with coriander seed.
  2. Add quartered onion & pulse until onion is minced.
  3. Take out chopping blade & insert grating attachment. Grate sweet potatoes into processor bowl with the onion mixture.
  4. In a separate bowl, whisk eggs, flour, oil, salt, pepper, & nutmeg.
  5. Stir in sweet potato mixture until well mixed.
  6. Heat about 1 Tbsp. oil in a cast iron or non-stick pan until a drop of water sizzles when flicked into pan.
  7. Reduce heat to medium. Spoon 2 heaping tablespoons of batter into pan for each pancake.
  8. Fry about 2 minutes on each side, until nicely browned & crispy.
  9. Drain onto a paper towel lined platter (you can keep them warm in a 250 degree oven while you make the rest if you wish) & repeat process until all the batter is gone, adding a bit of oil to the pan before each batch.
  10. I like to serve with creme fraiche & apple chutney. Makes approximately 15 pancakes.