Any firm, underripe tomato can be used in this recipe. A well-seasoned cast-iron skillet is ideal for frying the tomato slices. We prefer a fine-textured cornmeal for this recipe; coarser cornmeal will make the coating excessively crunchy.
2 1/2 cups unbleached all-purpose flour
1 1/2 cups fine-ground white or yellow cornmeal such as Quaker
Salt and ground black pepper
1/4 teaspoon cayenne pepper
1 large egg
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 medium green tomatoes (about 12 ounces each), cored and sliced 1/4-inch thick (for a total of 12 to 14 slices)
1 1/2 - 2 cups vegetable oil
Instructions
1.1. Measure 1 cup flour into a large shallow dish. Measure remaining 1 1/2 cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper, and cayenne into a second large shallow dish. Beat the egg, buttermilk, baking powder, and baking soda in a medium bowl (mixture will bubble and foam).
2.2. Working with several slices at a time, drop the tomatoes in the flour and shake the pan to coat. Shake the excess flour from each piece. Using tongs, dip the tomatoes into the buttermilk mixture, turning to coat well and allowing the excess to drip off. Coat the tomato slices with seasoned flour-cornmeal mixture, shaking off any excess. Place the tomatoes on a wire rack set over a rimmed baking sheet. Repeat with remaining tomato slices.
3.3. Pour enough oil into a 12-inch skillet to measure 1/3 inch in depth. Heat the oil over high heat until it reaches a temperature of 350 degrees, 3 to 4 minutes. Gently lay a single layer of tomato slices in the oil (about 4 or 5 slices) and turn the heat down to medium. Fry until the tomatoes are a deep, golden brown on the first side, 2 to 21/2 minutes, adjusting the heat as necessary to maintain the oil at a temperature of 350 degrees. Gently turn the tomato slices over with tongs and fry until the second side is a deep, golden brown, 2 to 2 1/2 minutes longer. Transfer the fried tomatoes to a rimmed baking sheet lined with paper towels and cool for 1 to 2 minutes. Repeat with the remaining slices, adjusting the heat as necessary to maintain the oil at a temperature of 350 degrees. Serve immediately.
2 1/2 cups unbleached all-purpose flour
1 1/2 cups fine-ground white or yellow cornmeal such as Quaker
Salt and ground black pepper
1/4 teaspoon cayenne pepper
1 large egg
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 medium green tomatoes (about 12 ounces each), cored and sliced 1/4-inch thick (for a total of 12 to 14 slices)
1 1/2 - 2 cups vegetable oil
Instructions
1.1. Measure 1 cup flour into a large shallow dish. Measure remaining 1 1/2 cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper, and cayenne into a second large shallow dish. Beat the egg, buttermilk, baking powder, and baking soda in a medium bowl (mixture will bubble and foam).
2.2. Working with several slices at a time, drop the tomatoes in the flour and shake the pan to coat. Shake the excess flour from each piece. Using tongs, dip the tomatoes into the buttermilk mixture, turning to coat well and allowing the excess to drip off. Coat the tomato slices with seasoned flour-cornmeal mixture, shaking off any excess. Place the tomatoes on a wire rack set over a rimmed baking sheet. Repeat with remaining tomato slices.
3.3. Pour enough oil into a 12-inch skillet to measure 1/3 inch in depth. Heat the oil over high heat until it reaches a temperature of 350 degrees, 3 to 4 minutes. Gently lay a single layer of tomato slices in the oil (about 4 or 5 slices) and turn the heat down to medium. Fry until the tomatoes are a deep, golden brown on the first side, 2 to 21/2 minutes, adjusting the heat as necessary to maintain the oil at a temperature of 350 degrees. Gently turn the tomato slices over with tongs and fry until the second side is a deep, golden brown, 2 to 2 1/2 minutes longer. Transfer the fried tomatoes to a rimmed baking sheet lined with paper towels and cool for 1 to 2 minutes. Repeat with the remaining slices, adjusting the heat as necessary to maintain the oil at a temperature of 350 degrees. Serve immediately.
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