Ingredients
Scale
- 4 firm dark green tomatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk (or regular milk with vinegar or lemon)
- 1 egg
- Salt & pepper to taste
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Slice the green tomatoes into 1/4-inch thick slices and sprinkle them with salt. Let them sit for 10-15 minutes to draw out moisture.
- In one bowl, prepare the buttermilk and whisk in the egg.
- In another bowl, mix the cornmeal, flour, salt, and pepper.
- Dip each tomato slice into the buttermilk mixture, then dredge in the cornmeal mixture until fully coated.
- Heat oil in a skillet over medium heat until hot, but not smoking.
- Fry the coated tomato slices in batches for about 3-4 minutes on each side, until golden brown and crispy.
- Remove from the skillet and place on a rack to drain excess oil.
- Serve warm, topped with hot sauce or alongside black-eyed peas and cornbread.
Notes
For a gluten-free option, substitute all-purpose flour with rice flour. Do not overcrowd the pan when frying to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 2 slices
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg