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
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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.
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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.
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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.