Ingredients

• 1 1/2 pounds green tomatoes, cored and sliced 1/4-inch thick
• 2/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2/3 cup buttermilk
• 1 large egg
• 2 cups peanut or vegetable oil

Directions

1. Place tomatoes on paper towel–lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.

2. Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.

3. Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.

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