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
INSTRUCTIONS :
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil.
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.
Carefully remove the tomatoes and drain on paper towels.
Serve with hot pepper sauce and lemon.
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
INSTRUCTIONS :
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil.
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.
Carefully remove the tomatoes and drain on paper towels.
Serve with hot pepper sauce and lemon.
