5.0
(10)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Slice tomatoes into 1/4 inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
Step 2
To prepare the dredging station: Place 1/2 cup flour on a plate. On a second plate, whisk together remaining 1/2 cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
Step 3
In a shallow bowl, whisk together eggs, buttermilk and hot sauce.
Step 4
Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
Step 5
In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
Step 6
Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
Step 7
Serve immediately with dipping sauce of choice. I recommend comeback sauce.
Your folders
foodnetwork.com
4.6
(8)
25 minutes
Your folders
foodgardening.mequoda.com
30 minutes
Your folders
bellyfull.net
5.0
(11)
20 minutes
Your folders
budgetbytes.com
5.0
(3)
20 minutes
Your folders
mccormick.com
10 minutes
Your folders
spaceshipsandlaserbeams.com
8 minutes
Your folders
foodnetwork.com
4.8
(114)
15 minutes
Your folders
southernliving.com
5.0
(2)
Your folders
marthastewart.com
3.5
(66)
Your folders
houseofnasheats.com
5.0
(7)
5 minutes
Your folders
thecountrycook.net
5.0
(5)
5 minutes
Your folders
homesicktexan.com
5.0
(7)
Your folders
allrecipes.com
4.6
(961)
15 minutes
Your folders
divascancook.com
4.6
(20)
4 minutes
Your folders
bunsinmyoven.com
3.8
(6)
Your folders
allrecipes.com
4.4
(33)
10 minutes
Your folders
fortheloveofcooking.net
10 minutes
Your folders
foodnetwork.com
4.6
(12)
25 minutes
Your folders
quichemygrits.com
5.0
(8)
15 minutes