Target: 6 × 4 inches · landscape

Southern-Style Fried Green Tomatoes

45 min · 4 servings

Ingredients

□ 3 medium firm unripe green tomatoes (about 1 1/2 lb)

□ 1 tsp kosher salt, divided

□ 1 cup all-purpose flour

□ 3/4 cup fine yellow cornmeal

□ 1 tsp garlic powder

□ 1/2 tsp black pepper

□ 1/4 tsp cayenne pepper

□ 1 cup buttermilk

□ 2 cups canola oil, or enough for 1/4-inch depth

□ 1/2 cup sour cream

□ 1 tbsp lemon juice

□ 1 tsp hot sauce

□ 1 tbsp finely chopped dill pickle

1. Slice tomatoes into 1/2-inch rounds, salt, rest 15 minutes, and blot dry. Stir the optional sour-cream dip together.

2. Season flour and cornmeal. Dip rounds in buttermilk, coat on both sides, and rest 5 minutes.

3. Heat 1/4 inch oil to 350 F. Fry 3 to 4 rounds at a time, 3 minutes on the first side and 2 to 3 after turning.

4. Drain batches on a wire rack, letting oil return to 350 F between batches. Serve hot in one layer with optional dip.

Cook’s note: A rack keeps air moving beneath the crust; avoid stacking the rounds while they are hot.