← Nouns Cooking · American

Ingredients

• 4 firm green (unripe) tomatoes, sliced 1 cm thick
• 1 tsp Salt
• 90 g Plain (all-purpose) flour
• 180 ml Buttermilk
• 1 Eggs
• 120 g fine yellow cornmeal
• 1 tsp Paprika
• ½ tsp Garlic powder
• ¼ tsp Cayenne pepper
• 240 ml vegetable oil, for shallow-frying
• 4 tbsp mayonnaise mixed with hot sauce, to serve (optional)

Method

1. Lay the tomato slices on kitchen paper, sprinkle with half the salt and leave for 10 min. Pat dry.
2. Set up three shallow bowls: the flour; the buttermilk whisked with the egg; and the cornmeal mixed with the paprika, garlic powder, cayenne and remaining salt.
3. Dip each slice in flour, then the buttermilk, then press firmly into the cornmeal so it is well coated.
4. Heat the oil in a large frying pan over medium-high heat until a pinch of cornmeal sizzles straight away.
5. Fry the slices in batches for 2–3 min per side, until deep golden and crisp. Drain on a rack and sprinkle with a little salt.
6. Serve hot with spicy mayo or remoulade for dipping.

Tips

• Choose hard, fully green tomatoes; ones that have started to turn pink go mushy.
• Don’t crowd the pan, or the coating steams and slides off.

Sources

Written in our own words after cross-checking these recipes:

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