Ingredients:

  • 4 medium firm, unripened Green Tomatoes (approx. 600g)
  • 1 tsp Kosher Salt (6g)
  • 1 cup All-Purpose Flour (120g)
  • 1 cup Fine Yellow Cornmeal (140g)
  • 1 tsp Smoked Paprika (3g)
  • 1 tsp Garlic Powder (3g)
  • 1/4 tsp Cayenne Pepper (1g)
  • 1/2 tsp Freshly Ground Black Pepper (1g)
  • 2 Large Eggs
  • 1/2 cup Buttermilk (120ml)
  • 2-3 inches depth Vegetable Shortening or High-Heat Oil (Canola/Peanut)

Instructions:

  1. Slice the green tomatoes crosswise into uniform 1/3-inch (about 8mm) thick rounds.
  2. Draw Out Moisture: Lay the tomato slices on a rack set over a baking sheet. Sprinkle evenly with 1 tsp Kosher salt. Allow them to rest for 30 minutes. Pat them completely dry using paper towels.
  3. Set Up Dredging: Prepare three shallow dishes. Dish 1: Mix flour, cornmeal, paprika, garlic powder, cayenne, and black pepper. Dish 2: Whisk the eggs and buttermilk together. Dish 3: Empty.
  4. Dredge the Tomatoes (The Triple Coat): Working in small batches, coat each dried tomato slice first in the flour mixture (Dish 1), then briefly dip into the buttermilk mixture (Dish 2), and finally return it to the flour mixture (Dish 1), pressing gently to ensure a thick, craggy crust forms. Place coated slices onto a clean tray.
  5. Heat the Oil: Pour oil into the skillet until it reaches 2–3 inches deep. Heat the oil over medium-high heat until it registers 350°F (175°C) on a thermometer.
  6. Fry in Batches: Carefully place the breaded tomatoes into the hot oil, ensuring they are not overcrowding the pan. Fry for 3–4 minutes per side until the coating is deep golden brown and crispy.
  7. Drain and Season: Remove the tomatoes with a slotted spoon and immediately place them on a waiting wire rack set over a baking sheet. Sprinkle lightly with additional salt immediately after removing from the oil.
  8. Serve hot, perhaps alongside a zesty Remoulade sauce.