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Fried green tomatoes by Erick Williams

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
35MIN
Cuisine
Ingredients

Large green tomatoes: 4 (firm, sliced ¼ -1/2 inch thick)

Vegetable oil: Enough to fill pan ¼ inch deep

Buttermilk: 1 ½ cups

Yellow cornmeal: 1 ½ cups

All-purpose flour: 1 ½ cups

Salt: 2 tbsp

Black pepper: 2 tbsp

This Southern favorite gets a chef makeover from Erick Williams, owner and Executive Chef at Virtue in Chicago.

How to make Erick Williams’ fried green tomatoes
01.

Pour buttermilk into a shallow dish.

02.

Slice tomatoes, add to the buttermilk and set aside.

03.

Heat oil over medium high heat in a large skillet.

04.

Mix corn meal, salt, and pepper and together and place in a shallow dish.

05.

Dredge tomatoes in the cornmeal mixture.

06.

Fry each slice in the oil until browned, 1.5-2 minutes.

07.

Turn and cook the other side until brown.

08.

Remove and place on a paper-towel-lined plate.

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