* Ingredients :
°2½ cups all-purpose flour (divided)
°1½ cup cornmeal
°1 tablespoon of salt
°1 teaspoon black pepper
°¼ teaspoon cayenne pepper
°1 egg
°1 cup buttermilk
°1 teaspoon baking powder
°½ teaspoon baking soda
°2 medium green tomatoes (about 12 ounces each, seeded and sliced ¼ inch thick (for a total of 12-14 slices))
°1½ to 2 cups vegetable oil
* Methods :
Place 1 cup of flour in a large shallow dish.
Whisk together the 1½ cups flour, cornmeal, salt, black pepper and cayenne pepper in a second large shallow dish.
In a medium bowl, combine egg, buttermilk, baking powder and baking soda (mixture may bubble and foam).
Working with several slices at a time, cover the tomatoes with the flour and shake off the excess flour from each piece. Using tongs, dip tomatoes into buttermilk mixture, turn to coat and let excess drip off. Cover the tomato slices with the flour and seasoned corn mixture, shaking off the excess. Place the tomatoes on a wire rack on a rimmed baking sheet. Repeat the process with the remaining tomato slices.
Pour enough oil into a 12-inch cast iron skillet to measure ⅓ inch deep. Heat oil over high heat until it reaches 350 degrees F, 3-4 minutes. Carefully lay a single layer of tomato slices in the oil (make sure you don't overfill the pan) and lower the heat to medium. Fry until the tomatoes are golden brown on the first side, 2 to 2½ minutes, adjusting the heat as needed to maintain the oil at 350 degrees. Gently flip the tomato slices with tongs and fry them until the second side is dark golden brown, 2 to 2½ minutes more. Transfer the fried tomatoes to a baking sheet lined with paper towel and refrigerate 1 to 2 minutes. Repeat with the remaining slices, adjusting the heat as needed to maintain the oil at 350 degrees. Serve immediately.
Enjoy !
