Ingredients
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1 cup stone-ground cornmeal
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1 cup all-purpose flour
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1 tablespoon garlic powder
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1 pinch cayenne
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1 1/2 cups buttermilk
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kosher salt
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fresh ground black pepper
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4 large unripe tomatoes, cut into 1/2 inch thick slices,ends removed
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1/2 cup vegetable oil
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1 tablespoon unsalted butter
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hot pepper sauce, for serving
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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.