this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.

Ingredients

4 serv.

stone-ground cornmeal↗1 cup
all-purpose flour↗1 cup
garlic powder↗1 tablespoon
cayenne↗1 pinch
buttermilk↗1 1⁄2 cups
kosher salt↗
fresh ground black pepper↗
large unripe tomatoes↗4
cut into 1/2 inch thick slices,ends removed
vegetable oil↗1⁄2 cup
unsalted butter↗1 tablespoon
hot pepper sauce↗
for serving
lemon wedge
for serving

Step-by-step instructions

1
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
2
Pour the buttermilk into a separate bowl and season with salt and pepper.
3
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
4
Place a large cast iron skillet over medium heat and coat with the oil.
5
When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
6
Carefully remove the tomatoes and drain on paper towels.
7
Serve with hot pepper sauce and lemon.

Source: food.com

Original recipe ↗

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