Crispy Southern Tomatoes (Print Version)

# Ingredients:

→ Coating Essentials

01 - 1/2 cup yellow cornmeal

02 - 1/2 cup buttermilk

03 - 1 teaspoon salt, with more for sprinkling

04 - 1/2 cup all-purpose flour, split into two portions

05 - 1 large egg, beaten lightly

06 - 1/2 teaspoon black pepper

→ Key Ingredients

07 - Vegetable oil for frying

08 - 3 medium-sized green tomatoes, cut into 1/3-inch slices

# Instructions:

01 - Grab a shallow bowl and whisk the buttermilk with the egg until smooth. In another bowl, stir together 1/4 cup of the flour with the cornmeal, pepper, and salt. Keep both bowls nearby for easy use.

02 - Start by dusting each tomato slice in the remaining plain flour. Dip them into the egg-buttermilk mix, letting the extra drip off. Then press them into the seasoned cornmeal until coated all over.

03 - Heat 1/4 to 1/2 inch of vegetable oil in a large cast-iron pan to 375°F. Add the coated tomato slices gently, a few at a time, so the pan doesn't get crowded. Cook each side for about 2 minutes, until crispy and golden. Lay the fried tomatoes on paper towels or a wire rack to drain oil. While still warm, give them a little sprinkle of salt for extra flavor.

# Notes:

01 - Crunchy and golden, these Southern Fried Green Tomatoes bring fresh, firm tomatoes to life. The cornmeal crust gives each bite that irresistible crispiness.

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