Ingredients
Scale
- 4 medium green tomatoes, sliced
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 large egg, beaten
- 1 cup cornmeal
- Salt and pepper to taste
- Oil for frying (peanut or vegetable)
Instructions
- Slice the green tomatoes about the thickness of a pinky finger and rinse them well.
- Set up three bowls: one with plain flour, a second with buttermilk and beaten egg, and a third with a mixture of cornmeal and flour.
- Dunk the tomato slices in the flour, then into the buttermilk, letting the excess drip off, and finally coat them in the cornmeal mixture.
- Heat oil in a cast iron skillet until hot; test with a breadcrumb—if it sizzles, you’re ready to fry.
- Fry the tomatoes in batches, without crowding the pan, until golden and crispy, flipping once or twice.
- Drain on brown paper or paper towels, and sprinkle with additional salt.
Notes
For extra crispiness, chill the breaded tomato slices in the fridge for 10 minutes before frying. For gluten-free options, substitute with gluten-free flour and cornmeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg