Fried Green Tomatoes

Ingredients

• 1.5 pounds green tomatoes – firm, unripe; sliced 0.5-inch thick
• 2 teaspoons kosher salt
• 0.75 cups all-purpose flour
• 1 cups buttermilk
• 1 large egg – beaten
• 1 cups cornmeal
• 1 teaspoons black pepper – freshly ground
• 0.25 teaspoons cayenne pepper
• 2 cups peanut oil
• lemon wedges – for serving

Instructions

1. Trim the stem ends, then slice the green tomatoes into 0.5-inch rounds.
2. Lay the slices on a wire rack or paper towels and sprinkle with 1 teaspoon kosher salt; let stand 15 minutes to draw out moisture, then pat dry well and reserve the remaining 1 teaspoon salt for finishing.
3. Set up three shallow dishes: put the all-purpose flour in the first; whisk the buttermilk and beaten egg in the second; mix the cornmeal, black pepper, and cayenne pepper in the third.
4. Pour the peanut oil into a large skillet to about 0.5 inch depth and heat over medium-high to 350°F (175°C).
5. Working in batches, dredge tomato slices in flour, shake off excess, dip in the buttermilk-egg, then press into the cornmeal mixture to coat all sides.
6. Fry coated slices in hot oil without crowding until deep golden and crisp, 2–3 minutes per side; adjust heat to maintain 325–350°F. They’re done when the crust is well browned and the tomatoes are just tender when pierced.
7. Transfer to a rack to drain and sprinkle lightly with the reserved salt. Serve hot with lemon wedges.