Just before a frost can nab them, grab a stack of green tomatoes, slice and fry them up in a quick and easy buttermilk dip. The breading is your favorite flour tossed with cornmeal, which gives it a little crunch. If you want to skip the cornmeal, just substitute the flour instead. You may need more or less buttermilk and flour depending on your number of green tomatoes. Adjust the salt and spice to taste as needed. Make a vegan buttermilk by mixing a tablespoon of a neutral vinegar (apple cider or white wine) with a cup of your favorite non-dairy milk.

Ingredients

• 2 tomatoes, green
• 1 cup buttermilk
• ½ cup flour, gluten-free, all-purpose, whole wheat- your preference
• ½ cup cornmeal, or more flour instead
• 1 teaspoon salt, more to taste, if needed
• 1 teaspoon smoked paprika, optional

Featured Meals

This recipe has been featured in the following meals:

• Cajun Rice, Okra & Tomatoes
• Cajun Eggs with Fried Green Tomatoes & Squash Biscuits
• Fried Green Tomatoes, Greens & Eggs
• Crispy Buttermilk Chicken with Fried Green Tomatoes + Collards