Instructions
Step 1
Cut the tomatoes crosswise into ⅓-inch-thick slices. Season both sides of the slices generously with the salt and arrange in a single layer on a paper towel-lined baking sheet. Set aside to drain for 30 minutes.
Step 2
Blot the slices dry with more paper towels. In a wide, shallow dish, whisk together the buttermilk and the egg. In a second wide, shallow dish, whisk together the cornmeal and the cornstarch.
Step 3
Using one hand for the wet mixture and one for the dry, dip each tomato slice into the buttermilk mixture, then into the cornmeal mixture, shaking off any excess. Return the slices to the baking sheet.
Step 4
Into a large skillet, pour ½ inch of vegetable oil and turn the heat to medium-high. When a pinch of cornmeal thrown into the oil sizzles and floats (350°F on an instant-read thermometer), working in batches, fry the tomatoes until golden all over, 1–2 minutes per side. Transfer to a paper towel-lined plate, season generously with more salt and freshly ground black pepper, and serve hot.
Cut the tomatoes crosswise into ⅓-inch-thick slices. Season both sides of the slices generously with the salt and arrange in a single layer on a paper towel-lined baking sheet. Set aside to drain for 30 minutes.
Blot the slices dry with more paper towels. In a wide, shallow dish, whisk together the buttermilk and the egg. In a second wide, shallow dish, whisk together the cornmeal and the cornstarch.
Using one hand for the wet mixture and one for the dry, dip each tomato slice into the buttermilk mixture, then into the cornmeal mixture, shaking off any excess. Return the slices to the baking sheet.
Into a large skillet, pour ½ inch of vegetable oil and turn the heat to medium-high. When a pinch of cornmeal thrown into the oil sizzles and floats (350°F on an instant-read thermometer), working in batches, fry the tomatoes until golden all over, 1–2 minutes per side. Transfer to a paper towel-lined plate, season generously with more salt and freshly ground black pepper, and serve hot.
