Categories: Vegetables- Tomatoes

Ingredients

• 4 plum or Roma Tomatoes, ends trimmed, sliced about 1/4-inch thick
• 1/4 to 1/2 tsp. garlic powder
• 1/3 cup buttermilk
• 1 egg
• 2 Tbsp. milk
• 2/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 oz. freshly grated Parmigiana-Reggiano
• Salt and ground black pepper
• 1/8 tsp. ground red pepper (cayenne)
• 1/2 cup vegetable oil

Directions

1. Line two wire racks with paper towels. Arrange the sliced tomatoes in a single layer on one of the racks. Set the remaining rack aside. Sprinkle the tomatoes with garlic powder. Let stand for 40 minutes. Flip tomatoes over halfway through.

2. In a shallow dish whisk together the buttermilk, egg and milk.

3. In a separate shallow dish combine the cornmeal, flour, cheese, a generous pinch of salt and black pepper and the cayenne. Mix well.

4. Lightly blot the tops of the tomatoes to remove

5. any liquid that has accumulated. Dip each slice into the buttermilk mixture, then dredge in the cornmeal mixture, making sure to thoroughly coat the slices with cornmeal.

6. Transfer coated slices to the other paper towel-lined wire rack. Replace the paper towels on the forst rack used.

7. Heat the oil in a 10-inch cast-iron skillet over medium heat. When the oil is hot, but not smoking, add tomato slices, as many as will comfortably fit in a single layer. Fry 2 to 3 minutes or until golden brown, flip and cook 1 to 2 minutes more or until browned. Drain on paper towel-lined rack. Repeat with the remaining slices. Serve hot.

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