Ingredients

1 cup buttermilk
1 large egg
1 tablespoon sugar
2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme
Pinch of cayenne pepper
Freshly ground black pepper
4 slices raw bacon
Vegetable oil for frying

Directions

In a large bowl, whisk together the buttermilk, egg, and
sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.

In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set
aside.

Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning
once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon
fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.

Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if
needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side,
and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined
plate to drain.

Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve
immediately.

Ingredients

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