Fried Green Tomatoes

By á-170456

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 to taste
• Freshly-ground black pepper to taste
• 4 large unripe tomatoes ends removed, cut 1/2"-thk slices
• 1/2 cup vegetable oil
• 1 tablespoon unsalted butter
• Hot pepper sauce for serving
• Lemon wedges for serving

Details

Servings 4

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.

This recipe yields 4 to 8 servings.