Directions: Slice green tomatoes into 1/4 inch slices and set aside. In a medium bowl combine batter mix with 1 1/4 cup water. Use more water for thinner crust. Stir to a smooth consistency. Heat vegetable oil in skillet to 375 F or deep fryer to 300 F. Dip slices in batter one at a time. Then drop each slice into hot oil and cook until brown turn to brown both sides. Remove slices from oil stand in colander over another pan to drain (Or just place on paper towels like we do). Sprinkle with salt and pepper to taste.
After the slices are cooked just pour the remainder of the mix in skillet (about 1/4 cup at a time) to make some cornbread fritters. You can use this batter for onion rings squash eggplant dill pickles or corn dogs.
Packaged in a retro-designed cloth bag. Perfect for gift giving as well.
Ingredients: cornmeal self-rising flour sugar salt phosphate baking soda. Allergen alert: Produced in a kitchen that uses wheat dairy egg and tree nuts.
Fried Green TaMater Sandwiches
Fried Green TaMaters with Buttermilk-Lime Dressing
Prepare fried green TaMaters according to the directions on the bag. While they drain prepare the buttermilk-lime dressing.
Buttermilk-Lime Dressing Makes 1 1/4 cups
3/4 cup whole or lowfat buttermilk
5 tablespoons freshly squeezed lime juice (from 3-4 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced green onion
1/4 cup finely minced fresh flat-leaf parsley
1/2 teaspoon salt plus more to taste
In a small bowl whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.
Fried Green TaMaters are delicious on a BLT Sandwich too.