INGREDIENTS
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 pinch cayenne
- 1 1/2 cups buttermilk
- kosher salt
- fresh ground black pepper
- 4 large unripe tomatoes, cut into 1/2 inch thick slices,ends removed
- 1/2 cup vegetable oil
- 1 tablespoon unsalted butter
- hot pepper sauce, for serving
- lemon wedge, for serving
INSTRUCTIONS
- In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
- Pour the buttermilk into a separate bowl and season with salt and pepper.
- Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
- Place a large cast iron skillet over medium heat and coat with the oil.
- When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
- Carefully remove the tomatoes and drain on paper towels.
- Serve with hot pepper sauce and lemon.
Credits to: foodnetwork.com
