4 medium-size firm green tomatoes
1 cup cornmeal
¾ cup buttermilk pancake mix
Pinch salt and pepper
½-1 cup cooking oil
Slice tomatoes about ¼ inch thick. Combine cornmeal, pancake mix, salt and pepper. Coat both sides of tomatoes with the mixture. In a large skillet, heat enough oil to cover the bottom of the pan and fry tomatoes until browned, then flip them and continue frying for another 3–4 minutes on medium-high heat.
Substitute pancake mix with flour or breadcrumbs. Dip tomato slices in buttermilk before coating them with the mix. Serve hot with creamy sauces like aioli or rémoulade. Enjoy, y’all!