Prep 10 mins
Cook 30 mins
Some version of this recipe is in the arsenal of any good Southern cook. Save this recipe for the end of tomato season, when only the tart green tomatoes are left on the vines.
- 2 cups buttermilk
- 4 medium green tomatoes, sliced 1/4 to 1/2-inch thick
- 1 cup cornmeal
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- vegetable oil
- flat leaf parsley, chopped, for garnish
- Tabasco sauce, for serving
- Add the tomato slices to the buttermilk in a shallow bowl and set aside to marinate for about 10 to 15 minutes. Combine the cornmeal, garlic salt, salt, and pepper in another shallow bowl. Remove the tomato slices from the buttermilk and coat in the cornmeal mixture. Set aside.
- Heat enough vegetable oil in a medium skillet to cover the bottom by a half inch. (The oil is hot enough when a sprinkle of water sizzles in the pan.) Add the tomato slices to the pan (you will have to cook them in batches to avoid crowding the pan). Baste the tomato slices with the hot oil using a large spoon, cooking the slices for 5 to 7 minutes on each side (be careful not to splash the oil when flipping the tomato slices).
- Remove tomato slices to a paper towel-lined plate and keep them warm while cooking the rest of the tomato slices. Sprinkle with chopped parsley and serve with Tabasco.