Ingredients
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 pinch cayenne
- 1 1/2 cups buttermilk
- Kosher salt—to taste
- Freshly ground black pepper—to taste
- 4 large unripe tomatoes—ends removed, cut half-inch-thick slices
- 1/2 cups vegetable oil
- 1 tablespoon unsalted butter
- Hot pepper sauce—for serving
- Lemon wedges—for serving
Directions
In a large bowl, combine the cornmeal, flour, garlic powder and cayenne. 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.
