Fried Green Tomatoes
Yields: Makes about 6 servings
  • 1½ cups whole buttermilk
  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  • Vegetable oil, for frying
  • 4 green tomatoes, sliced ¼-inch-thick
  1. Place buttermilk in a shallow dish. In another shallow dish, combine cornmeal, flour, salt, black pepper, and red pepper; set aside.
  2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. Working in batches, dip tomatoes in buttermilk, letting excess drip off. Dredge tomatoes in cornmeal mixture, gently shaking off excess. Fry in batches, being sure not to overcrowd the pan, until golden brown, 5 to 6 minutes. Remove from oil, and let drain on paper towels. Let cool slightly; serve warm.
Recipe by Taste of the South at