Cornmeal-Crusted Fried Green Tomatoes with Buttermilk Core
The Meat-and-Three: Potlikker & Seasonal Produce
Fried green tomatoes were a brilliant, unpretentious answer to the autumn frost. A tangy buttermilk bath breaks down the stubborn, unripe fruit, but the real trick is letting the breaded half-inch slices rest in the icebox so the yellow cornmeal actually sticks when it hits the hot cast-iron skillet. The secret isn't some complex culinary wizardry—it's just pork fat, a quick dredge, and five minutes of patience standing over the stove while the grease pops.
Ingredients
- green tomatoes4 med
- whole-milk buttermilk1 1/2 cup
- vinegar-based hot sauce1 tbsp
- kosher salt2 tsp
- yellow cornmeal1 cup
- all-purpose flour1/2 cup
- black pepper1/2 tsp
- garlic powder1/2 tsp
- neutral oil3/4 cup
- bacon drippings2 tbsp
- flaky sea saltto taste
Method
- 01
Submerge the sliced tomatoes in a seasoned buttermilk bath.
In a large, shallow bowl, whisk the buttermilk, hot sauce, and half of the kosher salt. Drop in the tomato slices, making sure each is fully coated, and leave them at room temperature for 15 minutes to tenderize the rigid flesh.
- 02
Mix the dry dredge and coat the tomatoes.
In a separate shallow dish, whisk together the cornmeal, flour, black pepper, garlic powder, and the remaining kosher salt. Pull each tomato from the buttermilk, letting the excess drip away, and press it firmly into the cornmeal mixture to coat both sides.
- 03
Rest the breaded tomatoes in the refrigerator for at least thirty minutes.
Transfer the coated slices to a parchment-lined baking sheet and put them in the fridge. Do not skip this step; the resting time hydrates the starches, creating a glue that prevents the breading from sliding off the fruit in the pan.
- 04
Heat the frying fats in a heavy cast-iron skillet.
Pour the neutral oil and bacon drippings into the skillet over medium-high heat until it reaches 350°F, or until a pinch of cornmeal instantly dances and sizzles in the fat. The bacon grease is non-negotiable—it provides the smoky umami soul of the dish.
- 05
Fry the tomatoes in batches until deeply golden and crisp.
Lay the slices into the hot fat without crowding the pan. Fry for three to four minutes per side, then transfer to a wire rack set over paper towels. Hit them immediately with flaky sea salt and serve while hot.
From Cook Southern Food.