• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup stone-ground cornmeal

  2. 1 cup all-purpose flour

  3. 1 tablespoon garlic powder

  4. Pinch cayenne

  5. 1 1/2 cups buttermilk

  6. Kosher salt and freshly ground black pepper

  7. 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed

  8. 1/2 cup vegetable oil

  9. 1 tablespoon unsalted butter

  10. Hot pepper sauce, for serving

  11. Lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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