All the rage in the southern states, I first had these in North Carolina some years ago. They are a nice way to use up the green tomatoes left over in the autumn.
This recipe was given to me by my great friend Richard Delany.
- 254mls buttermilk
- 150g fine polenta/masa
- 150g self-raising flour
- salt and freshly milled black pepper
- ¼ tsp chilli powder
- 1 tsp dried oregano
- 6 medium green tomatoes cut into ½ cm slices lengthways
- 6 tbsp olive oil
- 50g unsalted butter
- Place the buttermilk into a small bowl.
- Place the polenta, flour and a good pinch of salt, pepper and chilli into another bowl.
- Place the tomatoes into the flour mix, then into the milk, then back into the flour mix coating really well.
- Once they are all coated, heat the oil and butter in a shallow frying pan.
- Add the tomatoes and cook for 2-3 minutes on each side.
- Remove from the pan and sprinkle with salt and serve hot.