Description
This Southern classic is a must try recipe during the summer months. Pair with your favorite sauce to create an unforgettable appetizer.
Ingredients
Scale
- 4 medium green tomatoes
- 2 eggs
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup dry bread crumbs, plain
- 2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp cayenne pepper
- 1 quart vegetable oil
Instructions
- Slice green tomatoes to a medium thickness and set on a paper towel lined baking sheet to absorb some of the water moisture. Set aside.
- In a small bowl, whisk egg and add milk, stirring to combine. In a separate medium bowl, combine flour, cornmeal and spices. On a plate, pour breadcrumbs and set aside.
- In a large cast iron skillet, begin heating your oil. Start coating your tomatoes by dipping one slice at a time in flour mixture, then egg mixture, then flour again, and finally full coating in breadcrumbs before carefully placing into hot oil in your cast iron skillet with tongs.
- Have a paper towel lined cookie sheet and bowl of kosher salt ready. Cook tomato on one side for approximately 2 minutes, turning to check for golden color. Flip and cook on the other side for approximately 2 more minutes. Remove from skillet and place on pan, immediately sprinkling salt on top for perfect seasoning.
- Serve plain or with dollop of sour cream or sprinkling of goat cheese and thyme. Enjoy!