Fried Green Tomatoes

Ingredients:

4 medium green tomatoes, sliced into 1/4-inch thick rounds

1 cup buttermilk (or regular milk)

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for a kick)

Oil for frying (vegetable oil, peanut oil, or canola oil)

Instructions:

1. Prepare the Tomatoes:

Slice the green tomatoes and place them on a paper towel. Sprinkle with salt and let them sit for about 10-15 minutes to draw out excess moisture. This helps to prevent sogginess.

2. Set Up Breading Station:

In a shallow dish, pour the buttermilk.

In another shallow dish, mix the cornmeal, flour, salt, black pepper, and cayenne pepper (if using).

3. Dredge the Tomatoes:

Dip each slice of tomato into the buttermilk, letting any excess drip off, then dredge it in the cornmeal mixture until well coated. Place the coated tomatoes on a plate or baking sheet.

4. Heat the Oil:

In a large skillet, heat about 1/2 inch of oil over medium-high heat. To check if the oil is ready, drop a small piece of the cornmeal mixture into the oil; it should sizzle immediately.

5. Fry the Tomatoes:

Carefully add the coated tomato slices to the hot oil in batches, making sure not to overcrowd the skillet. Fry for about 3-4 minutes on each side or until they are golden brown and crispy.

Use tongs to flip the tomatoes halfway through cooking.

6. Drain and Serve:

Once cooked, transfer the fried green tomatoes to a plate lined with paper towels to drain excess oil.

Serve warm as an appetizer, side dish, or with your favorite dipping sauce (like ranch or remoulade).