tangy Southern treat that makes for a perfect appetizer or side dish. Start by slicing firm, unripe green tomatoes into 1/4-inch thick slices. In one bowl, mix flour, cornmeal, salt, pepper, and a pinch of cayenne. In another bowl, whisk an egg and some buttermilk together.
Dip the tomato slices into the egg mixture, then dredge them in the flour-cornmeal mixture, ensuring they’re fully coated. Heat oil in a skillet over medium heat and fry the tomatoes for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels and serve hot with a dipping sauce, like remoulade, for extra flavor.