Ingredients

The following ingredients have 7 Servings
  • 4 large green tomatoes (or 5 medium)
  • 1/2 cup buttermilk
  • 3 large egg whites
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp salt (fine)
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/2 cup cornmeal
  • 1/2 cup breadcrumbs (plain )
  • oil (for frying)
  • salt (for sprinkling)

Instruction

  • Remove the core from each tomato then thinly slice off both ends. Cut tomatoes into slices about a ½" thick. Place slices into a medium-sized mixing bowl then pour the buttermilk over the top. Toss to coat then set aside.
  • Add flour, salt, pepper, garlic powder, onion powder and paprika to a large plate. Gently stir to combine, using a fork. Add cornmeal and breadcrumbs to a second plate then gently stir to combine. Add beaten egg whites to a shallow bowl.
  • Dredge tomatoes one at a time. First shake off any excess buttermilk. Next dredge in seasoned flour, shaking off excess. Then dip into egg whites, making sure it’s completely covered. Finally, dredge n breadcrumb mixture until no wet spots remain.
  • Transfer tomatoes to a baking sheet with a cooling rack. Allow breaded tomatoes to rest for 5 minutes so breading can set.
  • Place a large skillet over medium heat then add oil to coat the bottom by about ¼". When the oil is hot, place 4 or 5 tomato slices into the pan (do not overcrowd the pan, or the tomatoes will steam instead of fry). Cook about 2-3 minutes per side or until golden brown and crispy.
  • Transfer to a plate lined with paper towels and immediately season with a sprinkling of salt. Serve hot, warm or at room temperature and enjoy! If serving at room temp, return to the rack to keep crispy.