Buttermilk is the key ingredient in this recipe; it helps the cornmeal coating adhere to the tomatoes. These are served with a garlicky rémoulade just as they would be in New Orleans.
12 (1/4-inch-thick) slices green tomato (about 3 medium tomatoes)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup plus 2 tablespoons 1% low-fat buttermilk, divided
1 large egg
2.25 ounces all-purpose flour (about 1/2 cup)
2/3 cup yellow cornmeal
2 tablespoons canola oil
2 1/2 tablespoons canola mayonnaise
1 1/2 teaspoons chopped fresh chives
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
How to Make It
Sprinkle both sides of tomato slices evenly with salt and pepper. Combine 1 cup buttermilk and egg in a shallow dish, stirring with a whisk. Place flour in a shallow dish. Place cornmeal in a shallow dish.
Dredge tomato slices lightly in flour; shake off excess flour. Dip tomato slices in egg mixture; dredge in cornmeal. Heat a large nonstick skillet over medium-high heat 2 minutes. Add 1 tablespoon oil to pan; swirl to coat. Cook 6 tomato slices 2 to 3 minutes or until lightly browned on bottom. Spray tops with cooking spray; turn tomatoes, and cook 3 minutes or until lightly browned. Remove from pan; place on a wire rack. Repeat procedure with remaining oil and tomato slices.
Combine 2 tablespoons buttermilk, mayonnaise, and next 3 ingredients (through garlic), stirring with a whisk. Serve with tomatoes.