Ingredients

• 3–4 firm green tomatoes, sliced ¼–½ inch thick
• Salt, for sweating the tomatoes
• 1 cup buttermilk (or milk + splash of vinegar)
• ½ cup cornmeal
• ½ cup all-purpose or gluten-free flour
• ½ tsp salt + ½ tsp black pepper
• Oil for frying (peanut, avocado, or canola)
• ½ cup Ronnie’s Giardiniera, chopped or spooned whole

Instructions

1. Prep Tomatoes:
Slice tomatoes and lay them on paper towels. Sprinkle lightly with salt and let sit 10–15 min to draw out moisture. Pat dry.
2. Set Up Dredging Station:
Pour buttermilk in one bowl. In another, mix flour, cornmeal, salt, and pepper.
3. Dredge:
Dip each tomato slice in buttermilk, then coat in the dry mix, pressing to stick.
4. Fry:
Heat ¼” oil in a cast iron skillet over medium-high. Fry tomatoes 2–3 min per side until golden and crisp. Drain on paper towels.
5. Top + Serve:
Spoon Ronnie’s Giardiniera right on top of each slice. Serve warm as an appetizer, side dish, or porch snack.

This recipe was prepared by @farmacyrevolution_