Ingredients:
- large pinch of cayenne
- kosher salt and course ground black pepper
- 4 large, unripe tomatoes, cut into 1/2-inch thick slices
Directions:
- In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne pepper. Pour the buttermilk into a separate bowl and season with sal and pepper. Dip the tomatoes in the buttermilk and ten dredge them in the cornmeal mixture, coating both sides well.
- Please a large skillet over medium heat and coat with oil. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides. Carefully remove the tomatoes and drain. Serve with hot pepper sauce.
- Personal note: These are delicious with sunny-side eggs and biscuits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.25 Kcal (1810 kJ) | ||
| Calories from fat | 187.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.82g | 32% | |
|---|---|---|---|
| Cholesterol | 17.74mg | 6% | |
| Sodium | 109.63mg | 5% | |
| Potassium | 276.04mg | 6% | |
| Total Carbs | 53.63g | 18% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 8.78g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 115mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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