Prep Time
15 Mins
Fry Time
6 Mins
Yield
Makes 6 to 8 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Cut tomatoes into 1/4- to 1/3-inch-thick slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper.

Step 2

Combine flour and cornmeal in a shallow dish or pieplate. Dredge tomato slices in flour mixture.

Step 3

Fry tomatoes, in batches, in hot oil in a large cast-iron skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.

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