Fried Green Tomatoes

By Coppermouse

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

Preparation

Step 1

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.