peanut oil(enough oil to go ¼ inch up the side of the pan you're using)
Instructions
Slice 3 large green tomatoes into ¼ inch slices, you will get about 4 slices. Discard the stem portion.
Place 1 Tablespoon self-rising flour into a medium shallow bowl. Add 1 ½ cups buttermilk, 2 large eggs, well beaten, 1 teaspoon black pepper, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon sweet paprika.
Stir together (using a fork or a whisk) until combined, set aside.
In another medium shallow bowl add 1 ½ cups self-rising flour and ¼ cup yellow cornmeal, stir together.
Add peanut oil to a large skillet, I like to use cast iron. Add enough oil to go ¼ inch up the side of the pan.
Heat oil over medium heat to 350°F. I like to use a candy thermometer to make sure the oil stays at the right temperature.
Place a tomato slice into the buttermilk mixture.
Then coat it in the flour mixture, letting the excess flour shake off.
Place the tomato into the hot pan and let it fry for about 2 ½ minutes per side or to your desired browning.
Take out of the skillet and place it on a paper-towel-lined plate to soak up any excess oil. Immediately transfer it to a wire rack that is sitting on top of a sheet tray so they don’t get soggy. Repeat with the remaining tomato slices.
Serve with ranch dressing or hot sauce or whatever you prefer!
Video
Notes
You can add more cornmeal to this recipe as desired.
Self-rising flour can be substituted with all-purpose.
Other spices can be used, see some suggestions above.
I do not recommend freezing these.
Use any of your favorite dipping sauces for this, or eat them plain as they already have tons of flavor.