Ingredients

The following ingredients have 4 Servings
  • 2 - 3 green tomatoes ((make sure they are true unripe tomatoes), sliced 1/2 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 TBS water
  • 3/4 cup yellow cornmeal
  • 3/4 cup dry (plain breadcrumbs)
  • 1 teaspoon kosher salt
  • fresh ground black pepper (to taste)
  • pinch of cayenne pepper
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk dressing

Instruction

  • Put tomato slices on layers of paper towels to dry a bit.
  • Put the flour in a shallow bowl and set aside.
  • Beat the eggs with the water in a shallow bowl and set aside.
  • Combine the cornmeal, breadcrumbs, salt, pepper, and cayenne pepper in a shallow bowl. Set aside.
  • Heat a large skillet over medium heat. Add oil and heat until it begins to shimmer.
  • Dip the tomato slices in flour, then the egg mixture, then the cornmeal mixture and add to the oil.
  • Cook until golden brown on one side and carefully flip to cook the other side until golden brown.
  • Drain on paper towels and sprinkle with additional salt if desired
  • Serve warm with buttermilk dressing for dipping.