Gluten-Free Fried Green Tomatoes

Pour oil to a depth of 1/2 shuffle into a large solid-iron skillet. Warmth oil over medium-excessive to 325°F. (Closely look for the temperature, adjusting heat as indispensable to retain 325°F.)

Reduce tomatoes into 1/4- to 1/2-shuffle-thick slices. (You should nonetheless rep 4 to 5 slices per tomato.) Utter cornstarch in a large, shallow dish. In a second large, shallow dish, accelerate together eggs, buttermilk, and 1/2 teaspoon kosher salt. In a third large, shallow dish, run together cornmeal, dark pepper, cayenne pepper, and final 1 1/2 teaspoons kosher salt. Working in batches, dredge tomato slices in cornstarch, shaking off extra; dip in egg mixture, and dredge in cornmeal mixture, patting cornmeal coating onto slices. Utter breaded slices on a parchment paper–lined baking sheet.

Working in batches, fry tomato slices (about 3 to 5 slices at a time) till golden brown and crispy, 3 to 4 minutes, flipping midway by frying. Utter on a baking sheet lined with paper towels, and sprinkle with sea salt.