Fried Green Tomatoes

12 ingredients
7 steps

Ingredients

  • 1 cup stone-ground cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 pinch cayenne
  • 1 1/2 cups buttermilk
  • kosher salt
  • fresh ground black pepper
  • 4 large unripe tomatoes, cut into 1/2 inch thick slices,ends removed
  • 1/2 cup vegetable oil
  • 1 tablespoon unsalted butter
  • hot pepper sauce, for serving
  • lemon wedge, for serving

Directions

  1. 1
    In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
  2. 2
    Pour the buttermilk into a separate bowl and season with salt and pepper.
  3. 3
    Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
  4. 4
    Place a large cast iron skillet over medium heat and coat with the oil.
  5. 5
    When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
  6. 6
    Carefully remove the tomatoes and drain on paper towels.
  7. 7
    Serve with hot pepper sauce and lemon.

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