Fried Green Tomatoes

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 8 servings
Level:
Easy

Ingredients
  • 1 cup stone-ground cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • Pinch cayenne
  • 1 1/2 cups buttermilk
  • Kosher salt and freshly 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 wedges, for serving
Directions

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.


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    This recipe is featured in:

    Cookout Sides & Salads