Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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4 large green tomatoes, sliced ¼ to ⅓-inch thick 1½ cups buttermilk 1 tablespoon salt 1 tablespoon pepper 1 cup all-purpose flour 1 cup self-rising cornmeal 3 cups vegetable oil

Food

Rosemary and Goat Cheese Strata

4 large green tomatoes, sliced ¼ to ⅓-inch thick 1½ cups buttermilk 1 tablespoon salt 1 tablespoon pepper 1 cup all-purpose flour 1 cup self-rising cornmeal 3 cups vegetable oil

Recipes

Fried Green Tomatoes Recipe

These hearty green ‘maters are perfect dipped in your favorite rémoulade sauce.

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4 large green tomatoes, sliced ¼ to ⅓-inch thick
1½ cups buttermilk
1 tablespoon salt
1 tablespoon pepper
1 cup all-purpose flour
1 cup self-rising cornmeal
3 cups vegetable oil
Salt to taste

Place tomato slices in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper. Combine flour and cornmeal in shallow dish or pie plate. Dredge tomato slices in flour/cornmeal mixture. Fry tomatoes, in batches, in hot oil in a large (preferably cast-iron) skillet over medium heat for 3 minutes on each side or until golden. Drain on paper towels. Salt to taste.

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This story was published on Aug 01, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.