Ingredients
- 2 large green tomatoes
- 1 cup all-purpose flour divided
- ¾ cup self-rising yellow cornmeal
- 1 tsp seasoned salt
- ½ tsp granulated garlic or garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp freshly ground black pepper
- 2 large eggs
- 2 Tbsp whole buttermilk
- 1 tsp hot sauce
- 4 Tbsp vegetable oil for frying use more as needed
Instructions
- Slice tomatoes into ¼ inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
- To prepare the dredging station: Place ½ cup flour on a plate. On a second plate, whisk together remaining ½ cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
- In a shallow bowl, whisk together eggs, buttermilk and hot sauce.
- Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
- In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
- Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
- Serve immediately with dipping sauce of choice. I recommend comeback sauce
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 222mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg