Fried Green Tomato Wedges

Wedges hold coating better than sliced rounds. Place the cooked wedges on parchment paper to soak up any excess oil. A great dip to have with this is mayonnaise with lime juice and basil mixed in.

• Ready In: 23 mins
• Serves: 4-6

Ingredients

• 2  cups cornmeal
• 4  teaspoons coarse salt, plus more for seasoning
• 1  teaspoon pepper
• 1⁄2 teaspoon cayenne pepper
• 2  cups buttermilk
• 2  eggs
• 2  tablespoons lime juice
•  oil, for frying
• 3  large green tomatoes, wedged

Directions

1. Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
2. Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
3. Pour oil in frying pan to a depth of 1/2" & heat.
4. Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
5. Fry tomatoes until golden brown, about 1 minute on each side.
6. Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
7. Sprinkle with a bit of salt while hot.