Ingredients

• 2 large green tomatoes (1 pound), cleaned and sliced into ½-inch slices
• 1 teaspoon plus ¼ teaspoon coarse salt, divided
• 1 teaspoon plus ¼ teaspoon ground black pepper, divided
• ¾ cup buttermilk
• ½ cup fine cornmeal
• ½ cup all-purpose flour
• ¼ teaspoon onion powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 1½ cups sunflower oil

Instructions

1. Sprinkle tomato slices with 1 teaspoon salt and 1 teaspoon pepper, pour buttermilk into a shallow bowl. Place the tomatoes in and soak for 15 minutes.
2. Combine ¼ teaspoon salt, ¼ teaspoon pepper, cornmeal, flour, onion powder, smoked paprika, and red pepper flakes in a large bowl. Whisk well. Dredge both sides of the tomatoes in the mixture.
3. Place oil in a large skillet over high heat. Heat until an instant-read thermometer reads 350°F. Carefully drop tomatoes in the oil (work in batches). Cook about a minute on each side or until golden brown. Remember to let the oil reach the 350°F mark before dropping more fritters, and don’t crowd the pan.
4. Transfer to jelly roll sheet with cooling rack on top.