Leftover buttermilk needn't be wasted

By Ellen Folkman

ST. PETERSBURG Times

For cooks who get hold of by themselves with buttermilk left above from recipes they you should not make regularly, here is just one opportunity that also can take treatment of abundance in the garden: Fried Green Tomatoes.

The recipe calls for the use of a cast iron skillet. A large- bottomed skillet will job, but the cast iron will make a crunchier crust. The tomatoes are leading liked warm.

Fried Green Tomatoes

1 substantial egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-intent flour, divided

1/two cup cornmeal

1 teaspoon salt

1/two teaspoon pepper

3 medium-sized green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste

Mix egg and buttermilk and set aside. Mix 1/four cup all- reason flour, cornmeal, salt and pepper in shallow bowl or pan. Dredge tomato slices in remaining 1/four cup flour dip in egg mixture and dredge in cornmeal mixture.

Pour oil to a depth of one/4 to 1/two inch in a massive cast iron skillet or hefty-bottomed skillet. Warmth to 375 degrees. Drop tomatoes, in batches, into scorching oil and cook two minutes on just about every aspect or before golden. Drain on paper towels or a rack. (A rack will preserve them crispy.)

Sprinkle very hot tomatoes with salt and serve straight away.

Makes four to 6 servings.

Resource: Cindy Shea, Spring Hill, Fla.

One more selection for utilising up buttermilk is biscuits.

Onion Cheese Biscuits

2 cups all-reason flour

one tablespoon sugar

two teaspoons baking powder

one teaspoon onion powder

1 teaspoon garlic powder

one/four teaspoon salt

one/4 teaspoon baking soda

1/4 cup cold butter

two cups shredded cheddar-Monterey Jack cheese, divided

one/2 cup grated Parmesan cheese

one cup buttermilk

In a vast bowl, mix flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Lower in butter until combination resembles coarse crumbs. Stir in eleven/4 cups cheddar-Monterey Jack cheese and the Parmesan cheese. Stir in buttermilk just right up until moistened.

Flip onto a lightly floured surface and knead six to 8 instances. Pat or roll out to 1/two-inch thickness reduce with a floured eleven/2-inch biscuit cutter. Site 2 inches apart on a greased baking sheet. Sprinkle with remaining cheese. Bake at 400 degrees for 10 to 15 minutes or until finally golden brown.

Can make one dozen.

Supply: Angela Foushee, Palm Harbor, Fla.

Author: Ellen Folkman