Ingredients
4 large unripe green tomatoes, cut into 1/4-inch-thick slices
1 cup whole buttermilk
1/4 cup all-purpose flour
1/4 cup fine yellow cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
Vegetable oil or bacon drippings, for frying
Cooked bacon or sausage
Directions
- Place tomato slices and buttermilk in a medium bowl; set aside. Combine flour, cornmeal, salt, and pepper in a small brown paper bag; set aside.
- Add vegetable oil or drippings to a large cast-iron skillet or other heavy skillet to a depth of ½ inch. Heat over medium-high until the oil shimmers. Meanwhile, remove 3 or 4 tomato slices from buttermilk, letting excess drip off; add to flour mixture in paper bag. Close bag, and shake gently until tomato slices are well coated.
- Place coated tomato slices in hot oil. Fry until golden brown on both sides, turning often to avoid sticking, about 4 minutes. Drain on paper towels.
- Repeat coating-and-frying process with remaining tomato slices. Serve hot with bacon or sausage.
Source: Harris, Jessica. “Jessica B. Harris’ Southern Fried Green Tomatoes.” Southern Living. https://www.southernliving.com/recipes/southern-fried-green-tomatoes