Made with green tomatoes, cornmeal and other ingredients, this super spicy dish is a culinary delight for any family. Can be served as a side dish with hot pepper sauce for weekend breakfast, lunch or dinners.
This recipe is simply amazing. Everytime I make it for my husband and kids, they just can’t stop raving about how they want more of it. They always want this in the house. Sadly, you can’t have this everyday, but every time you do, it’ll be worth it. You can serve this with a glass of iced tea on a summer night, or just any time you like really. WHat’s even more amazing is that this recipe takes absolutely no time to make.. All this delight with so much simplicity. It’s truly a hack.
Ready in: 25 minutes
Serves: 4-6 servings
What you need
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 pinch cayenne
1 1⁄2 cups buttermilk
Kosher salt
Fresh ground black pepper
4 large unripe tomatoes, cut into ½ inch thick slice
½ cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedge, for serving
How to prepare
Step 1: Combine the cornmeal, flour, garlic powder, and cayenne together in a large bowl. Then pour the buttermilk into another bowl and add salt and pepper to it.
Step 2: Dip the tomatoes in the buttermilk and then coat both sides in the cornmeal mixture. Place a skillet over medium heat and coat with oil.
Step 3: When the oil is hot, fry the tomatoes for about 3-4 minutes on each side or until it is golden brown and crispy on both sides. Then remove the tomatoes from the pan carefully and drain on paper towels.
Step 4: Serve and garnish with hot pepper sauce and lemon.
Nutritional Information:
Per serving
379 calories; 17g fat; 48g carbs; 10g proteins
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