Ingredients:

  • 4 large green tomatoes, sliced 1/2 inch thick (approx. 1.5 lbs / 680g)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1/2 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup low-fat buttermilk
  • 1 large egg, beaten
  • 1/2 cup avocado oil

Instructions:

  1. Slice the green tomatoes into uniform 1/2 inch rounds. Note: Uniform thickness ensures they all cook through at the same time.
  2. Pat each slice thoroughly with a paper towel until the surface is completely dry to the touch.
  3. Mix all purpose flour with half of your seasoning mix (paprika, garlic, onion, salt, pepper, cayenne) in the first bowl.
  4. Beat the egg and buttermilk together in the second bowl until the mixture is smooth and frothy.
  5. Combine the cornmeal with the remaining seasoning mix in the third bowl.
  6. Dip a tomato slice into the flour mixture, shaking off any excess.
  7. Submerge the floured slice into the egg and buttermilk mixture until fully coated on both sides.
  8. Press the slice firmly into the cornmeal mixture, pushing the grains into the batter for a thick, even coating.
  9. Heat avocado oil in a 12 inch cast iron skillet over medium high heat until it reaches 175°C (350°F). According to the guidelines on [Serious Eats](https://www.seriouseats.com), maintaining this temperature prevents the food from absorbing excess oil.
  10. Carefully place tomato slices in the pan, frying for 3–5 minutes per side until the crust is deep golden brown and the tomato is slightly tender.
  11. Remove from oil and place on a wire cooling rack with paper towels to drain.