Ingredients:

  • large or 3 medium firm Green Tomatoes
  • Kosher Salt, to taste
  • cup All-Purpose Flour
  • cup Fine Yellow Cornmeal
  • cup Buttermilk
  • Large Eggs, lightly beaten
  • /2 teaspoon Cayenne Pepper
  • teaspoon Smoked Paprika
  • /2 teaspoon freshly ground Black Pepper
  • teaspoon Garlic Powder
  • teaspoon Fine Sea Salt (for coating)
  • –4 cups Neutral Oil (Canola, Vegetable, or Peanut) for frying

Instructions:

  1. Prepare the Tomatoes: Slice tomatoes uniformly into 1/3-inch thick rounds. Lay slices on paper towels, sprinkle generously with Kosher salt, and let them 'sweat' for 30 minutes. Pat completely dry.
  2. Set Up the Dredging Station: Create three shallow dishes. Dish 1: Whisk buttermilk and eggs together. Dish 2: Combine flour, cornmeal, and all dry seasonings (salt, pepper, paprika, garlic powder, cayenne). Dish 3: Place remaining flour/cornmeal mixture for the final coat.
  3. The Double Dredge: Working in batches, coat each slice first in the flour/cornmeal mix (Dish 2), then dip fully into the buttermilk mixture (Dish 1), and finally, press firmly back into the flour/cornmeal mix (Dish 3), ensuring a thick, even crust.
  4. Chill the Coated Slices: Place dredged tomatoes on a clean tray. Chill in the refrigerator for a minimum of 30 minutes to set the coating.
  5. Heat the Oil: Pour oil into a heavy-bottomed skillet to a depth of about 1 inch. Heat slowly until the thermometer reads 350°F (175°C).
  6. Fry in Batches: Carefully lower 4-5 tomato slices into the hot oil, ensuring not to overcrowd the pan. Fry for 2–3 minutes per side until deeply golden brown and crisp.
  7. Drain and Season: Remove tomatoes using tongs and place immediately onto a wire rack set over a baking sheet. Sprinkle lightly with fine sea salt while hot.
  8. Serve Immediately: Keep warm and repeat the frying process, maintaining the oil temperature between 340°F and 355°F.