Ingredients
The following ingredients have 4 Servings
- 3 large green tomatoes, or about 8 half-inch slices of firm green tomatoes
- 1 cup buttermilk
- 1/2 cup yellow cornmeal
- 1/2 cup all purpose flour
- salt and fresh cracked black pepper to taste
- 1/2 tsp baking soda (optional)
- 1/4 tsp cayenne pepper, or more to taste
- 1/2 tsp paprika
- vegetable oil for frying
- 1/3 cup mayonnaise
- prepared horseradish, to taste. I used 2-3 teaspoons.
- squeeze of lemon juice
Instruction
- Thickly slice your tomatoes to make 8 slices, 1/2 inch thick each.
- pour buttermilk into a shallow bowl.
- In another shallow bowl whisk together the cornmeal, flour, baking soda, if using, cayenne, paprika, salt, and pepper to combine.
- Heat several inches of oil in a deep fryer or Dutch oven to 350F. If using a skillet, heat about 1/4 inch oil in a large skillet until shimmering. Note: if using a skillet you'll have to add more oil as necessary.
- Dunk the tomatoes in the buttermilk,
- Then dredge in the cornmeal mixture to coat well.
- Fry the slices, working in batches, until golden on one side, then flip and cook until golden on the other side. This should take about 2 minutes in the deep fryer, and perhaps a little longer in a skillet, depending on how hot your oil is.
- Drain the tomatoes on paper towels and serve hot, with your favorite hot sauce, or my horseradish dipping sauce.
