Southern Fried Green Tomatoes

I first heard of fried green tomatoes when I saw the movie “Fried Green Tomatoes at the Whistle Stop Cafe” which is based on a novel by Fannie Flagg. The combination of firm-fleshed tomato with a crunchy polenta coating, the slight tartness of the unripe fruit balancing the oiliness of the exterior makes fried tomatoes a side dish for a braai, breakfast or brunch. It is said that Fried Green Tomatoes were invented by families with vegetable gardens who needed a way to use up an unwanted bounty of unripe produce. 

250 ml cake flour
2.5 ml salt (or seasoning of your choice, e.g. Robertsons Louisiana Cajun Spice)
125 ml buttermilk
2 large eggs
250 ml polenta (yellow mealie meal)
125 ml to 250 ml canola oil (for frying)
6 medium (900 g) green or firm ripe tomatoes, cut into 1 cm slices (discard the ends)

1. Combine the flour and half of the seasoning on a large plate and set aside.
2. Combine the polenta and half of the seasoning in a 2nd large plate and set aside.
3. Combine the buttermilk and eggs in a suitable dish whisk with a fork to combine.
4. Season both sides of the tomato slices with salt and freshly ground pepper and transfer to a 3rd plate.
5. Place the plates in the following order:  the plate with the flour, then the plate with the egg mixture and lastly the plate with the polenta.
6. Work with one slice of tomato at a time and dredge it in the flour, coating evenly on both sides and shaking to remove the excess.
7. Next dip it into the egg wash, letting the excess drip off.
8. Lastly dip the tomato slice in the polenta, coating evenly on both sides and shaking to remove the excess.
9. Place the coated tomato slice on a large plate and do the same with the rest.
10. Heat 125 ml of the oil in a large saucepan until hot.
11. Fry a few tomato slices at a time in the hot oil until golden brown – about 2 minutes per side.
12. Remove the tomatoes with slotted spoon and drain on absorbent kitchen paper. Do the same with the rest of the tomatoes, adding more oil to the pan as necessary.
13. Serve the fried green tomatoes with pink remoulade or tartar sauce.