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Export 8 ingredients for grocery delivery
Step 1
Slice tomatoes into 1/4 inch round slices.
Step 2
Place tomatoes on paper towels and sprinkle with half of sea salt. Let sit 10 minutes so excess water will drain away.
Step 3
Whisk buttermilk and egg together in a bowl.
Step 4
Prepare dry batter mix by combining cornmeal, flour, garlic powder, pepper, other half of salt and ground cayenne pepper in a large bowl. Mix well.
Step 5
Scoop out 1/4 of dry batter mix and place in a smaller bowl.
Step 6
Dredge a slice of tomato into the smaller dry batter bowl, then dip into buttermilk bowl, then dredge in the larger dry batter bowl.
Step 7
Place tomato on a large sheet pan, then repeat the process until all tomatoes are dredged.
Step 8
Pour oil in a cast iron skillet until it is about 1/4 inch thick. Heat to medium high.
Step 9
Place tomatoes in hot oil in skillet. Only put a few in at a time so they can be turned easily.
Step 10
Fry tomatoes for about 3 minutes on one side, then flip over and fry on the other side until golden brown.
Step 11
Transfer tomatoes to a wire rack to drain.
Step 12
Sprinkle tomatoes with extra sea salt.
Step 13
Serve with homemade blue cheese dip.
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