Southern-style tangy tomatoes with a golden, crunchy coating – perfect as an appetizer or side!
Ingredients:
- 3-4 medium green tomatoes, sliced ¼-inch thick
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
Dipping Sauce (Optional):
- ½ cup mayonnaise
- 1 tbsp hot sauce
- 1 tsp lemon juice
Instructions:
1. Prep Tomatoes
Soak tomato slices in buttermilk for 10 minutes (helps coating stick).
2. Make Coating
Mix cornmeal, flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
3. Coat & Fry
- Heat ½-inch oil in a skillet to 375°F (190°C).
- Dredge tomato slices in cornmeal mixture, shaking off excess.
- Fry in batches for 2-3 minutes per side until golden. Drain on paper towels.
4. Serve
Sprinkle with extra salt. Serve hot with remoulade or the spicy mayo dip!
Tips:
🌿 Herb twist: Add 1 tsp dried oregano to the coating.
🌶 Extra kick: Mix ½ tsp cayenne into the flour.
🍅 No buttermilk? Use egg wash (1 egg + 2 tbsp water).
Pairs perfectly with grilled cheese or shrimp & grits! 😋
Air fryer option? Spray slices with oil and air fry at 400°F for 10-12 mins, flipping halfway.