Fried Green Tomatoes

Ingredients

• 3 large green tomatoes, firm and unripe
• 1 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup buttermilk
• 1 cup fine yellow cornmeal
• 1/2 cup panko breadcrumbs
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 cup vegetable oil
• Flaky salt for finishing

Before you cook

• Core the green tomatoes and slice them into rounds a scant half inch thick.
• Lay the slices on paper towels, sprinkle them with the kosher salt, and let them drain for 10 minutes.
• Blot the tops of the slices dry.
• Set out three shallow dishes: flour in the first, eggs beaten with buttermilk in the second, and cornmeal mixed with panko, black pepper, cayenne, and garlic powder in the third.

Steps

1. Dip a tomato slice in the flour and tap off the excess.
2. Slide the floured slice through the egg wash until it is fully wet.
3. Press the slice into the cornmeal mixture and turn it, patting the coating on firmly.
4. Set the breaded slice on a rack and repeat with the rest.
5. Pour the oil into a large cast iron skillet to a depth of about 1/4 inch.
6. Heat the oil over medium-high until a pinch of cornmeal sizzles on contact, around 350 degrees Fahrenheit.
7. Lay in four slices at a time without letting them touch.
8. Fry for 2 to 3 minutes until the bottom is golden brown.
9. Flip each slice with a thin spatula and fry 2 minutes more.
10. Move the finished slices to a wire rack and sprinkle them with flaky salt.
11. Let the oil come back up to temperature before adding the next batch.
12. Serve the tomatoes immediately while the crust is still crackling.