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Ingredients
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Vegetables
Breading
Wet Ingredients
Cooking
Method
Preparation
- 1
Slice the Tomatoes
Wash the green tomatoes thoroughly. Slice them into 1/4-inch thick rounds. Set aside.
- 2
Prepare the Breading
In a shallow dish, mix together the all-purpose flour, cornmeal, salt, black pepper, and cayenne pepper. In another bowl, whisk the buttermilk and egg together until combined.
Breading and Frying
- 3
Coat the Tomatoes
Dredge each tomato slice first in the buttermilk mixture, allowing the excess to drip off, then coat it in the flour-cornmeal mixture. Press lightly to ensure the coating sticks. Repeat for all slices.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C). You can test the oil by dropping in a small piece of bread; it should sizzle immediately.
- 5
Fry the Tomatoes
Carefully place the coated tomato slices into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 6
Drain and Serve
Once fried, remove the tomatoes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot.