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Fried Green Tomatoes with Black Eyed Pea Vinaigrette


  • 1/2 c. buttermilk
  • 1 egg
  • 1/2 tsp. hot sauce
  • 1 c. yellow cornmeal
  • 1 c. self-rising flour
  • 1/2 tsp. salt
  • black pepper to taste
  • sugar
  • canola oil
  • 2-3 Tbsp. bacon grease optional
  • 3 large green tomatoes cut into 1/4" thick slices
  • Black Eyed Pea Vinaigrette
  • 1 bag frozen black eyed peas
  • 1 red bell pepper finely chopped
  • 1/2 onion chopped fine
  • 1/2 c. fresh parsley
  • 2 tsp. + 1 Tbsp. olive oil
  • 3 tsp. balsamic vinegar
  • 1 tsp. vinegar
  • 2 tsp. Dijon mustard
  • salt and black pepper to taste
  • 1/2 tsp. minced garlic
  • 1 jalapeno pepper chopped fine


  1. Beat the egg, buttermilk and hot sauce and set aside.
  2. Slice the green tomatoes about 1/3" thick, set on rack or wax paper and sprinkle with salt and a little sugar on each. Let rest for about 15 minutes and you will see moisture starting to come from the tomatoes. That's good.
  3. In a paper bag or plastic bag mix the flour, cornmeal and black pepper. Dip tomatoes in the egg/buttermilk mixture then flour again. Set on plate until ready to fry. You can do these in advance and refrigerate until ready to fry.
  4. Heat the oil and bacon fat (optional) in a skillet until 360°.  Fry a few tomato slices at a time. Season with a little more Kosher salt.
  5. Top with some of the black eyed pea vinaigrette.
  6. For the Black Eyed Pea Vinaigrette, cook the black eyed peas according to package direction. Drain and set aside.
  7. In one tablespoon of the olive oil, sauté the onion and garlic until almost tender. Add in the red bell pepper and sauté another 3-4 minutes