Buttermilk Fried Green Tomatoes
This classic Southern dish is a good way to use up garden tomatoes just before the first frost.
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 4 large green tomatoes
- 1 large egg
- ¼ cup buttermilk
- ½ cup cornmeal
- ½ cup all-purpose flour
- 1 tsp. baking powder
- ⅛ tsp. ground white pepper
- ¼ cup canola oil
- Slice tomatoes into ⅓" rounds and pat dry with paper towels. In shallow bowl, combine egg and buttermilk and whisk until blended. On plate, combine cornmeal, flour, baking powder, and pepper and mix well.
- Heat oil in a heavy skillet over medium heat until temperature reaches 375°F. Dip tomato slices into egg mixture, then into cornmeal mixture. Fry tomatoes in hot oil, four at a time, turning once, until golden brown, about 3–6 minutes per side. Drain on paper towels and serve immediately.