Ingredients
3 large green tomatoes, sliced 1/4-inch thick
1 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Vegetable oil for frying
Instructions
Place the tomato slices in a shallow dish and pour the buttermilk over them. Let soak for 10 minutes.
In another shallow dish, mix the flour, cornmeal, salt, black pepper, paprika, and cayenne.
Heat about 1/2 inch of oil in a skillet over medium heat until hot.
Remove the tomatoes from the buttermilk, letting excess drip off, and dredge each slice in the cornmeal mixture, pressing lightly to coat.
Fry the tomatoes in batches for 2–3 minutes per side, until golden and crispy.
Transfer to a paper towel–lined plate, lightly season with salt, and serve hot.