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Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

prep:
15 mins
fry:
6 mins
total:
21 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.