Ingredients:

  • 3 medium green tomatoes (about 1 pound or 450g), sliced into 1/2-inch thick rounds
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) cornmeal
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 1 cup (240ml) vegetable oil or peanut oil (for frying)

Instructions:

  1. Slice green tomatoes into 1/2-inch rounds. Sprinkle salt and pepper on both sides and let sit for 30 minutes to draw out excess moisture.
  2. In one shallow bowl, place all-purpose flour. In another shallow bowl, whisk together buttermilk and egg. In a third shallow bowl, combine cornmeal and cayenne pepper if using.
  3. Dredge each tomato slice in flour, shaking off excess. Dip into the buttermilk mixture, allowing excess to drip off. Coat with cornmeal mixture, pressing lightly to adhere.
  4. In a large skillet, heat the oil over medium-high heat until hot (375°F/190°C).
  5. Carefully place breaded tomato slices in the hot oil, avoiding overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy.
  6. Remove fried tomatoes with tongs and place on paper towels to drain excess oil. Serve hot with your choice of dipping sauce.