Irondale Cafe Fried Green Tomatoes
Makes 8 to 10 servings
  • 1½ cups low-fat buttermilk
  • 1 cup plain yellow cornmeal
  • ½ cup self-rising flour
  • 6 tablespoons masa harina
  • 1 teaspoon salt
  • 4 to 6 tablespoons water
  • Vegetable oil, for frying
  • 6 to 8 large green tomatoes, sliced ¼ inch thick
  1. In a medium bowl, whisk together buttermilk, cornmeal, flours, and salt until smooth. Whisk in water 1 tablespoon at a time until mixture is the consistency of thin pancake batter.
  2. In a Dutch oven, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 330°.
  3. Dip tomatoes in batter to coat, letting excess drip off. Fry tomatoes until golden brown, 4 to 5 minutes, turning halfway through. Let drain on paper towels; sprinkle with additional salt while still warm. Serve immediately.
Recipe by Paula Deen Magazine at