2 c. yellow cornmeal
4 t. coarse salt
1 t. freshly ground black pepper
1/2 t. ground cayenne pepper
2 c. buttermilk
2 eggs
Zest and juice of 4 limes
Oil for frying
about 4 cups small green tomatoes, cut into 1-inch thick wedges.
Combine cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, lime juice and zest and set aside.
In a large cast-iron skillet, pour oil to a depth of about an inch; you will want enough to submerge the wedges. Heat until a deep-fry thermometer measures 375º. Dip the wedges into the batter and immediately place them into the hot oil (careful! don't splash, use a little spoon or fork, please).
Fry tomatoes, working in batches, until golden brown, about two minutes total frying time. Drain on a paper towel-lined plate. Season with salt while hot. Serve warm with aioli (posted in the blog archive already).
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