INGREDIENTS
- 3 medium green tomatoes about 12 ounces
- 1 large egg
- ½ cup buttermilk
- ½ cup all-purpose flour divided
- ½ cup cornmeal
- 2 teaspoons kosher salt or 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- pinch ground cayenne pepper
- avocado oil or other high vegetable heat oil, for frying
- flaky sea salt such as Maldon, for finishing
INSTRUCTIONS
- Slice tomatoes into ¼-inch thick rounds.
To Make Breading Mixture:
- Whisk egg and buttermilk together in a shallow bowl.
- Scoop ¼ cup flour onto a medium plate.
- To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
To Bread Tomatoes:
- Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal mixture until evenly coated and transfer to plate. Repeat with remaining tomato slices.
To Fry Green Tomatoes:
- Line a plate with paper towels; set aside.
- In a heavy skillet (ideally a cast iron skillet) heat ¼-inch of high heat oil to 375°. (It’s important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 ½ to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don’t get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot.
NUTRITION
Calories: 95kcalCarbohydrates: 16gProtein: 3gFat: 1gCholesterol: 24mgSodium: 321mgPotassium: 163mgFiber: 1gSugar: 2gVitamin A: 355IUVitamin C: 10.8mgCalcium: 27mgIron: 1mg