Fried tomatoes are a popular Southern dish that is usually served in the summer. Tomatoes that haven't ripened yet are coated in cornmeal breadcrumbs and fried until golden and crispy.
1/4cupFreshly minced Basil
Prepare the tomatoes by draining the red tomatoes, patting dry with a paper towel, and then laying out the green tomatoes and sprinkling them with garlic powder. Make sure the tomatoes are properly dried before frying. For red tomatoes, allow them about 45 minutes to drain. Green tomatoes will need less time, and about 20 minutes will do the trick. This is because green tomatoes have a lot less moisture in them.
In a bowl, mix the buttermilk and egg, making sure the ingredients are properly combined.
In another bowl, mix the parmesan cheese, cornmeal, flour, salt, and pepper, for the coating mixture.
Dip the tomato slices first in the buttermilk mixture and then in the cornmeal and cheese coating
Heat oil in a skillet on a medium-high heat
Fry the tomato slices for about 2 to 4 minutes on each side. The point is to get them golden brown.
Once they are fried well, put them aside and then sprinkle freshly chopped herbs such as basil. You could also serve them with lemon wedges.