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Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- 3 green tomatoes, each cut into 4 slices
- 1 1/4 teaspoons kosher salt, divided
- 1/2 cup (about 2 1/8 oz.) all-purpose flour
- 2 large eggs, beaten
- 1 cup buttermilk
- 1/2 cup plain yellow cornmeal
- 1/2 cup fine, dry breadcrumbs
- 3 cups vegetable oil
Method
- Sprinkle tomatoes with 3/4 teaspoon of the salt. Place flour in a shallow dish. Stir together eggs and buttermilk in a second shallow dish. Stir together cornmeal and breadcrumbs in a third shallow dish. Working with 1 slice at a time, dredge tomato slices in flour; dip in egg mixture, shaking off excess. Dredge slices in breadcrumb mixture, pressing gently to adhere. Place tomatoes in a single layer on a wire rack.
- Heat oil in a large, heavy or cast-iron skillet over medium-high to 375°F. (When a few breadcrumbs dropped in the oil sizzle, the oil is ready for frying.) Fry tomatoes, in 3 batches, until golden brown and crisp, about 2 minutes per side. (Be careful not to overcrowd the skillet.) Transfer to wire rack to drain, and sprinkle with remaining 1/2 teaspoon salt.
