Fried Green Tomatoes

The green tomatoes used in this recipe are intentionally under ripe, so they'll be firm when you buy them. Be sure your oil is good and hot – but not quite smoking – so the tomato slices brown quickly. If the oil is not hot enough, it'll take longer to cook, resulting in a greasy, soggy texture. Use an oil with a high smoke point, such as peanut oil, grapeseed, or canola, and use a clip-on candy thermometer to monitor the temp. It's hard to find good, whole-milk buttermilk, but you can make your own by combining half-and-half and acid. 

Ingredients:

• 1 cup half-and-half
• 1 tablespoon white vinegar
• 2 cups plain yellow cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 4 cups peanut or other good frying oil
• 2 - 3 medium-size firm green tomatoes

Method:

1. Combine first two ingredients in a medium-size bowl; whisk until blended and slightly thickened. Set aside.
2. In a separate bowl, whisk together cornmeal and next 3 ingredients, stirring until blended.
3. Heat oil to 357º in a cast-iron skillet over medium-high heat.
4. Trim and core tomatoes; slice into thick rounds, about 1/4 inch thick. Working in batches, dip tomatoes in in milk mixture and fry in hot oil 1-2 minutes or until golden brown. Drain on paper towels and serve immediately.