Ingredients
- 3 green tomatoes, sliced
- 1 cup buttermilk
- 2 eggs
- 1 cup all-purpose flour
- 1 cup cornmeal
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
- Oil for frying
Instructions
- Wash the green tomatoes and slice them into ¼ to ½ inch thick rounds.
- Season both sides of each tomato slice with salt, pepper, and garlic powder.
- In a shallow bowl, whisk together the buttermilk and eggs.
- In a separate bowl, mix the flour with a bit of salt and pepper.
- In a third bowl, combine the cornmeal with additional seasoning if desired.
- Dredge each tomato slice in the flour mixture, coating both sides.
- Dip the floured slice into the buttermilk-egg mixture.
- Press the slice into the cornmeal mixture to adhere the coating well.
- Let the coated slices rest for a few minutes to help the coating stick.
- Heat oil in a skillet over medium heat, enough to cover the bottom.
- Fry the tomato slices in batches for 2–3 minutes per side, until golden and crisp.
- Remove and drain on paper towels to absorb excess oil.
- Serve warm.
Notes
- Use firm, unripe tomatoes for best texture.
- Letting the coated slices rest before frying helps the coating adhere.
- Reheat in the oven at 350°F for 5–8 minutes for best results.
- Try variations like adding herbs, cheese, or spice to the coating.
- They are best enjoyed immediately after frying.
- Prep Time: 10-15 minutes
- Cook Time: 5-10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 4g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
