By Rachel Skontrianos

As a transplanted Southerner, the warm summer weather reminds me of the comforts of home. Food is such a large part of the culture there—it fuels backyard BBQs and Sunday suppers with friends and family during these long summer nights.

I often yearn for my family’s company and delicious homemade summer treats. I’m lucky that the gift of cooking has been passed down from my grandmother, to my mother and now to me. The recipe that stands out to me as a summer staple is for fried green tomatoes. Tart and crispy, they are the perfect way to enhance the “T” in your BLT, or they can be enjoyed as a side!

FRIED GREEN TOMATOES

Total Time:  30 min
Prep:           15 min
Cook:          15 min

INGREDIENTS:

• 4 green tomatoes, cut into ¼-inch rings
• 1 cup self-rising cornmeal
• 1 cup buttermilk
• 2 eggs
• Cajun seasoning
• Canola oil

Heat the canola oil in a cast-iron skillet (preferred) over medium-high heat. Season tomatoes on both sides with your favorite Cajun seasoning. Place self-rising cornmeal in a shallow dish. In another shallow dish, beat eggs with the buttermilk. Dredge tomatoes through the eggs and buttermilk, then through the flour. Add only a few pieces to the skillet at a time so that they can cook evenly, about 2 to 3 minutes per side.

It’s not too late to plan your Southern Hospitality inspired event here at the Intrepid Museum this summer!