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lundi 19 février 2024



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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