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Export 7 ingredients for grocery delivery
Step 1
Slice the tomatoes into 1/8 to 1/4-inch slices and sandwich them between paper towels to wick away excess moisture.
Step 2
In the bowl of a food processor, add the potato chips, corn meal, and salt and pulse until the chips are finely crushed. Pour the mixture into a medium bowl and set aside.
Step 3
In another medium bowl, whisk together the buttermilk and beer. Set aside.
Step 4
In a third medium bowl, add the all-purpose flour. Set aside.
Step 5
Pour about 2 inches of oil into the bottom of a heavy dutch oven or deep cast iron skillet. Be cautious not to fill the vessel any more than 1/3 of the way full. Heat the oil over medium-high heat until the oil reaches 350°F.
Step 6
Coat the tomatoes lightly in the flour, then dip it into the buttermilk mixture. Then lightly coat them in the potato chip and cornmeal mixture.
Step 7
Fry in batches, being cautious not to crowd the pan. Adjust the heat to maintain the temperature as close to 350°F as possible. Cook for 2 minutes on one side, then gently flip and cook for 2 to 3 minutes on the other side. Cook until just lightly golden brown. Drain on a pan lined with paper towels topped with a wire rack to allow the excess oil to drip away. Sprinkle the warm tomatoes with additional salt, if desired. Serve warm.
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