Preparation time: 20 minutes
1-2 Sliced Heirloom Green Tomatoes
3/4 cup Buttermilk
Corn Meal (look for non-GMO)
1/4 cup flour
Salt & pepper to taste
Other dried & cropped seasonings
Vegetable oil, deep or light fry
Basically its a mixture of corn meal and flour or panko (a little more corn meal than flour), salt, pepper, and whatever fresh herbs you have.
Dip seasoned tomato slices in buttermilk (if you have, much better than milk...add a little hot sauce in there if you want), then dip in cornmeal/flour or panko mixture, then set on a rack until you fry in vegetable oil.
Also good if you dip in cornmeal mixture, then buttermilk, then cornmeal again. After you fry them, set them in a warm oven until you serve.
The aioli we made was a mixture of stuff that we kept adding to until we liked it....but basically it's just mayo with a bunch of herbs.....yummy!!
Erin's award-winning 2006 Bush Chef Recipe
Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.