“this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
  2. Pour the buttermilk into a separate bowl and season with salt and pepper.
  3. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
  4. Place a large cast iron skillet over medium heat and coat with the oil.
  5. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
  6. Carefully remove the tomatoes and drain on paper towels.
  7. Serve with hot pepper sauce and lemon.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: