Ingredients
4 large green tomatoes, sliced into 1/2-inch rounds
1/2 cup all-purpose flour
1/2 cup buttermilk
1 large egg
1 cup yellow cornmeal
1/2 cup all-purpose flour (for the breading mix)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Vegetable oil for frying
Instructions
Step 1: Slice the green tomatoes into 1/2-inch thick rounds. Place them on paper towels, sprinkle with a little salt, and let them sit for 10 minutes to draw out moisture. Pat dry.
Step 2: Set up three shallow bowls. Place 1/2 cup flour in the first bowl. In the second bowl, whisk together the buttermilk and egg. In the third bowl, combine the cornmeal, the remaining 1/2 cup flour, salt, pepper, garlic powder, smoked paprika, and cayenne.
Step 3: Dredge each tomato slice in the plain flour, then dip into the buttermilk mixture, and finally coat thoroughly with the cornmeal mixture, pressing gently to adhere.
Step 4: In a large skillet, heat 1/2 inch of oil over medium-high heat until it reaches approximately 350°F (175°C).
Step 5: Fry the tomato slices in batches for 3-4 minutes per side, or until golden brown and crispy.
Step 6: Remove the tomatoes and drain on a wire rack or paper towels. Serve immediately with your favorite dipping sauce.
Notes
Always use firm green tomatoes for this recipe. If they are even slightly soft, they will fall apart during frying. A cast-iron skillet provides the most even heat distribution.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Main Dishes & Savory Recipes
- Cuisine: Southern American
Nutrition
- Serving Size: 2 slices
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
