Ingredients

• 2 firm green tomatoes cut into 1/4″ slices
• 1/4 C cornstarch
• 1 egg
• 1/4 C buttermilk
• 1/4 C cornmeal
• 1/4 C flour
• 1/4 C hard cheese grated on a microplane (I used an aged farmhouse cheddar)
• 1/2 tsp smoked paprika
• 1/2 tsp Season All (or other seasoning salt)
• olive oil for frying
• fleur de sel for sprinkling

Directions

1. Setup 3 shallow flat bottomed bowls or plates by adding the cornstarch to one, the egg and buttermilk to the next and the cornmeal, flour, cheese, paprika and Season All to the last. Beat the egg mixture and whisk together the cornmeal mixture.

2. Set a wire rack over a baking sheet to catch the fried goods. In a heavy bottomed frying pan add about 1/4″ of oil and heat.

3. While the oil is heating up, salt and pepper each slice of tomato then dust lightly in cornstarch.

4. When the oil reaches 340 degrees F, dip a slice of tomato in the egg mixture making sure every nook and cranny is moistened then transfer to the cornmeal mixture covering and pressing into the mix to make sure you get a nice thick crust. Gently place it in the hot oil then repeat with a few more until the pan is full.

5. When you see the edges of the first tomato start to turn golden brown, gently flip it over using tongs (be careful not to break the crust on the tomato). Fry until the second side of the tomato is a nice golden brown then transfer to the wire rack to drain.

6. Sprinkle with some fleur de sel and serve.

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