FRIED GREEN TOMATO WEDGES

FRIED GREEN TOMATO WEDGES

2 c. yellow cornmeal

4 t. coarse salt

1 t. freshly ground black pepper

1/2 t. ground cayenne pepper

2 c. buttermilk

2 eggs

Zest and juice of 4 limes

Oil for frying

about 4 cups small green tomatoes, cut into 1-inch thick wedges.

  

Combine cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, lime juice and zest and set aside.

  

In a large cast-iron skillet, pour oil to a depth of about an inch; you will want enough to submerge the wedges.   Heat until a deep-fry thermometer measures 375º. Dip the wedges into the batter and immediately place them into the hot oil (careful! don't splash, use a little spoon or fork, please).

  

Fry tomatoes, working in batches, until golden brown, about two minutes total frying time. Drain on a paper towel-lined plate. Season with salt while hot. Serve warm with aioli (posted in the blog archive already).