Categories: Sides

Ingredients

• 6 medium green tomatoes, sliced 1/2-inch thick
• 2 tbsp. kosher salt, divided
• 1/2 cup dill pickle juice
• 2 cups whole buttermilk
• 2 cups medium-grind stone-ground plain cornmeal
• 1 cup self-rising flour
• 1 tsp black pepper
• 1 tsp garlic powder
• Vegetable oil, for frying
• Tomato Relish (see recipe)

Directions

1. Place tomato slices in a shallow dish. Sprinkle with 1 tbsp. salt and drizzle with pickle juice. Let stand for 30 minutes. Pour buttermilk onto tomatoes.

2. In another shallow dish, whisk together cornmeal, flour, pepper, garlic powder and remaining 1 tbsp. salt. Dredge tomato slices in cornmeal mixture, gently pressing to adhere. Repeat procedure once for each tomato slice. Place tomatoes on a baking sheet.

3. Fill a large, deep cast-iron skillet halfway with oil, and heat over medium-high heat until a deep-fry thermometer registers 355. Working in batches, carefully place tomatoes in hot oil, being careful to avoid overcrowding pan. Fry, turning occasionally, until golden brown, about 2 minutes. Remove tomatoes using a slotted spoon, and let drain on a wire rack. Serve immediately with Tomato Relish.

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