Crispy Fried Tomatoes (Print Version)
# Ingredients:
→ Coating Ingredients
01 -
1/2 teaspoon ground black pepper
02 -
1 teaspoon salt, plus extra to sprinkle on top
03 -
1/2 cup cornmeal (yellow)
04 -
1/2 cup all-purpose flour, split into two parts
05 -
1/2 cup tangy buttermilk
06 -
1 large egg, beaten lightly
→ Main Ingredients
07 -
Vegetable oil, enough for frying
08 -
3 medium-sized green tomatoes, sliced into rounds about 1/3 inch thick
# Instructions:
01 -
Crack the egg into a wide bowl and mix it together with the buttermilk until smooth. In another dish, stir together half the flour, the cornmeal, salt, and pepper until the mixture looks even. Keep both sets of ingredients nearby for easy dipping.
02 -
Take a tomato slice and first toss it in the leftover plain flour. Next, give it a dip in the egg and buttermilk mixture, letting the extra drip off. Lastly, coat it well with the cornmeal and seasoned flour mixture, covering all sides evenly.
03 -
Add enough vegetable oil to a large cast-iron skillet, so it’s about 1/4 to 1/2 inch deep, and heat it to 375°F. Fry the tomato slices one batch at a time, being careful not to crowd the pan. Let them cook for roughly 2 minutes on each side, flipping when golden brown. Once done, move them to a cooling rack or paper towels to drain, and while they’re still hot, sprinkle some extra salt to amp up the flavor.
# Notes:
01 -
Crunchy and delicious, this Southern favorite turns green tomatoes into golden and crispy perfection, thanks to the flavorful cornmeal crust.