Why This Recipe Works

Tart, firm green tomatoes encased in a crisp cornmeal coating may sound divine, but when we hit the kitchen we found the reality to be a bit different. Most recipes featured slippery tomatoes with dusty, fractured coatings that just wouldn’t stick. We drained the tomatoes on paper towels to get rid of excess liquid before dipping the slices into a mixture of egg and buttermilk, the perfect “glue” to grab on to an even coating of flour, cornmeal, and ground cornmeal. The verdict? Our high standards were fulfilled.

Before You Begin

You’ll need 4 to 5 green tomatoes. We developed this recipe with finely ground Quaker cornmeal.

Instructions

Place tomatoes on paper towel–lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.

Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.

Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.