Ingredients
- 4 large green tomatoes
- Salt, to taste
- Black pepper, to taste
- 1 cup all-purpose flour
- 1 cup cornmeal (or breadcrumbs for a crunchier texture)
- 1/2 cup buttermilk (or regular milk)
- 2 eggs
- Vegetable oil (for frying)
Instructions
- Slice the tomatoes about 1/4 to 1/2 inch thick. Discard the ends.
- Sprinkle salt and pepper on both sides of each slice and set aside.
- In a shallow bowl, mix the flour. In another bowl, beat the eggs and buttermilk together. In a third bowl, add cornmeal (or breadcrumbs).
- Dredge each tomato slice in the flour, then dip into the egg mixture, and finally coat with cornmeal.
- Heat oil in a skillet over medium heat (about 1/2 inch deep).
- Fry the tomato slices in batches, 2–3 minutes per side, until golden brown.
- Remove and place on a paper towel-lined plate to drain.
- Serve hot with ranch, remoulade, or a spicy mayo dip.
Would you like a spicy version or a baked alternative?