Fried Green Tomatoes

Name: Fried Green Tomatoes
Yield: 4 servings
Ingredients: 1 2 large green tomatoes (1 pound), cleaned and sliced into ½-inch slices; 1 1 teaspoon plus ¼ teaspoon coarse salt, divided; 1 1 teaspoon plus ¼ teaspoon ground black pepper, divided; 1 ¾ cup buttermilk; 1 ½ cup fine cornmeal; 1 ½ cup all-purpose flour; 1 ¼ teaspoon onion powder; 1 ¼ teaspoon smoked paprika; 1 ¼ teaspoon red pepper flakes; 1 1½ cups sunflower oil

From the kitchen of Carly

Crispy-edged green tomatoes with a cornmeal crust spiked with smoked paprika and red pepper flakes. Buttermilk tenderizes the tart slices before they hit hot oil, creating a contrast of tender interior and golden-brown exterior that demands hot sauce.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large green tomatoes (1 pound), cleaned and sliced into ½-inch slices
11 teaspoon plus ¼ teaspoon coarse salt, divided
11 teaspoon plus ¼ teaspoon ground black pepper, divided
1¾ cup buttermilk
1½ cup fine cornmeal
1½ cup all-purpose flour
1¼ teaspoon onion powder
1¼ teaspoon smoked paprika
1¼ teaspoon red pepper flakes
11½ cups sunflower oil

Instructions

Sprinkle tomato slices with 1 teaspoon salt and 1 teaspoon pepper, pour buttermilk into a shallow bowl. Place the tomatoes in and soak for 15 minutes.
Combine ¼ teaspoon salt, ¼ teaspoon pepper, cornmeal, flour, onion powder, smoked paprika, and red pepper flakes in a large bowl. Whisk well. Dredge both sides of the tomatoes in the mixture.
Place oil in a large skillet over high heat. Heat until an instant-read thermometer reads 350°F. Carefully drop tomatoes in the oil (work in batches). Cook about a minute on each side or until golden brown. Remember to let the oil reach the 350°F mark before dropping more fritters, and don’t crowd the pan.
Transfer to jelly roll sheet with cooling rack on top.