Cooks' Note
Green tomatoes, which are tomatoes that have not yet ripened, are especially plentiful in the summer and fall. They are very firm, so they will hold their consistency when fried, and are less sweet than ripe red tomatoes.
Recipe information
Yield
serves 4
Ingredients
1/2 cup stone-ground whole-wheat flour
1/2 cup grated Parmesan cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 cup buttermilk
1 cup canola or olive oil
2 medium green tomatoes, sliced
Preparation
Mix together the flour, cheese, cayenne pepper, black pepper, and salt on a plate. Pour the buttermilk into a large, shallow bowl. Heat the oil over medium-high heat in a large, heavy skillet. Dip the tomato slices into the buttermilk and then dredge in the flour to coat, shaking off excess flour. Fry in the oil, in batches, until crisp and golden brown, 1 to 2 minutes per side.
