Hi I’m Betty. Welcome to Betty’s kitchen. Today we’re going to make some fried green tomatoes and if you’re with me when I make my visit to the framer’s market, you know that about four green tomatoes and I had not decided the cook about that’s going to with them. And sooner I mentioned maybe some fried green tomatoes, and I had some comments said ‘yes I’d like to see some fried green tomatoes” so here we go.

I will make them wash here tomatoes and then take off the ends. Now be an end had this steam was and there are be the other end like that. Wish will be ten wrapping all my shakes sometimes new one piece kind a flat. So take off all the ends. You’re now just one of my started turning. It was actually wrapping it up but that’s okay, does not make any difference.

One thing that nice about green tomatoes is that they generally or going to wrap that upon you and they are going to stay firm for along time so, I just had this sitting on my counter. This is Tuesday. Is it Tuesday? It’s Tuesday and we’ve bought this on Saturday, and I just had them sitting over here with our fruit. And I noticed last night but this one was beginning to turn, and I thought we’ll make those pretty said.

So here’s about we make them. You need some buttermilk, three corners of a cup that you’re going to put in a dish after this and does not matter what kind of a dish, just something that you will be able to dip your tomato slices into. For my buttermilk, I used just skim milk and one tablespoon roughly, not quite as much because this is only three quarters of a cup here. Well three quarters of a cup of a tablespoon of lemon juice, now you may use white vinegar or you may use the powder. Go to my quick tip on making buttermilk or making a buttermilk substitute if you need to see that. But this should be three quarters of a cup of buttermilk that goes in here.

Now we’re going to season those up. We’re going to use salt and pepper then you can choose regular grinded pepper and regular table salt but I think it’s going to be all nicer if we grind some fresh pepper into our buttermilk. It’s certainly giving off a lot of flavor right now. So I think it’s going to add some good flavor to our tomatoes sauces. And then for salt, this makes just a little bit bigger size salt and when it sticks to the tomatoes, it makes some a little salt here, tastier here. So just to your taste, either sprinkling the salt or pepper that you need or grind in the salt and pepper that you need and then let this set for a minute.

And while we’re letting it sit, we’re going to take a ground size zip lock bag and in the bag we’re going to put some self rising corn meal mix. It doesn’t say mix on here but that’s what it really is, this is a mixture of corn meal and flour.

So this is really what it looks like you get various brands of it but I need one half cup of—and then have—just corn meal mix, this one. One half cup of that and then adds some flour, and this is one half cup of flour. So those are two staples here that we need. Some flavoring but I have is garlic powder, and I have one half about tablespoon. This measure is half of tablespoons so I put it to the top. We put that it in there and then you just want a dash of ground reap pepper. I put it in this measuring spoon and let say this is a corner teaspoon but in generally half of it. So that’s about eight teaspoon. Do not put too much of that, just a little bit, just to dash. And then let’s close this up. Seal it, I got sealed and then we’re going to put that in the back.

Some peanut oil, I’ve measure that four tablespoons and I’m going to put it in our skillet. Here I have an iron skillet; if you don’t have an iron skillet just any skillet will be fine. It might not exactly the same but this should be fine. And I’ve use peanut oil but you can use any kind of oil that you like to cook with. So I’m heating that up and getting my line up ready to do the dipping and the shaking of the tomatoes slices because once we do that, they merely going to the hot oil.

I moved my assembly line over here to this stove because it will be little difficult for me to move back and forward. So here I have my slice tomatoes, their slice in about one half inch and if used the large tomatoes actually it’s hard to find large green tomatoes right now but that will be larger on the next couple of weeks so we can do that later.

So I will be dipping 20 slices into that about wrap mixture and then I’ll be shaking it in this bag of crumbs, well not really crumbs but the flour corn meal we just passed stock then I’ll be putting it in this hot oil.

So let’s just do one at a time and I’ll make just do few for you just for demonstration, and let them all later. Remember first dip it in the buttermilk mixture then there will be nice and the color will pick up of the mixture in here. And when you have that then see what it looks like. You put it into hot oil and it should sizzle a bit. I will try them up until sizzle a little more and where we can—

These quite—think the first that I put in that’s probably this one. Now look on other netted, it’s not brown on that.

Well I do not this is ate forever. So I’m going to go ahead and turn some of this, and I want fry. It’s really to your taste, if you like them browner, that’s fine but this look is fine as well. So let me get them off, turned over and I cooked the other side then we’ll come back and see what we go, want me to do from layer.

My fried green tomatoes look done. I’ve been checking underneath and you can see its even browner there. And if you like browner on this, there’s really no firm rule that you can only turn one. We turn this over and let them go longer. But this is certainly of what most people would like.

So what I’m going to do is just go ahead and take them off, I’ll show you the rest of the story. And I’m putting them on a tray that has some paper towel here, and I thought some will try to absorb because this is going to be empty stock. I do have more over her but I’ll finish it later honestly, probably about twice as much left that’s what I had cooked so let’s just reused something that’s started. So take this up.

Now put them on this paper toweling to drain because we did not want them to have extra oil that was unnecessary. So let’s take them over and put them on the serving plate of one individual probably a serving of two or three would be nice. So we’re going to pick out. Some good looking is on here. You felt pretty good, symmetrical.

And then we serve them, be sure you have some bottle hot sauce. This is hot Canine pepper sauce then we’ll shake it out if you had them in refrigerator for awhile and then you can just have it there ready for the people to use. For this person, they might want to have a little on the side here and just has say slice off individual portions, say a portion like this, let’s lay its texture because you’re wondering looks like that, just dip it in there. Kind of more than I intended it but it’s going to be nice and spicy.