Fried Green Tomatoes

Ingredients

• 1.5 cups buttermilk 
• 1 pinch cayenne 
• 1 cup flour all-purpose
• 1 tablespoon garlic powder 
• 1 cup cornmeal stone-ground
• 8 servings kosher salt and pepper black freshly ground
• 8 servings lemon wedges for serving
• 8 servings pepper sauce hot for serving
• 4 large unripe tomatoes cut into 1/ slices, ends removed
• 1 tablespoon butter unsalted
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Watch how to make this recipe.
2. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
3. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
4. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels.
5. Serve with hot pepper sauce and lemon.