Fried Green Tomatoes
4 green tomatoes , sliced into ⅜ inch slices
¾ c all-purpose flour
1 c buttermilk
½ c each cornmeal & bread crumbs
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp cayenne
2-3 c canola or grape seed oil
Scoop the flour onto a plate or in large bowl. Pour the buttermilk into another bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper & cayenne on another plate or in a bowl.
Dip one tomato slice into the flour, tossing so both sides & all of the edges are coated. Dip in the buttermilk, then dredge in the cornmeal breadcrumb mixture, gently patting both sides so the coating adheres. Place on a wire rack & continue with the rest of the tomatoes.
Pour enough oil into a cast iron pan to fill it about ½” from the bottom. Heat the oil to 350°F.
Fry the tomatoes in batches, about 4 to 6 at a time, flipping once so both sides are lightly browned.
Drain the tomatoes on another wire rack over paper towels. Repeat with rest of the tomatoes.
Serve tomatoes hot with garlic aioli sauce & a squeeze of lemon if you like.