- In a small bowl combine cornmeal, 1/2 cup of the flour, and salt and pepper to taste; set aside. Coat tomatoes in remaining 1/2 cup flour, dip in buttermilk, and dredge in cornmeal mixture.
- Pour oil into a large skillet to a depth of 1/4- to 1/2-inch; heat over medium-high heat. Add tomatoes in batches; fry 3 to 5 minutes on each side until golden brown, turning with a slotted spoon. Remove with slotted spoon; drain on paper towels. Serve hot with remoulade sauce, if desired.
View all nutritional information
Calories 153, Calories Fat 81, Total Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 20mg, Carbohydrate 16g, Protein 2g
|Calories (fat) extra||52|
|Total Fat (extra)||15|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||12|
|Vitamin C (extra)||36|