Fried Green Cherry Tomatoes

Ingredients

• 1 lb green cherry tomatoes, halved
• 1/2 cup fine yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional)
• 1 egg, beaten
• 2 tablespoons buttermilk (or whole milk)
• 3–4 tablespoons bison tallow or neutral oil for frying
• Flaky salt for finishing

Instructions

1. Halve the green cherry tomatoes through the stem end and pat them dry with a paper towel. Wet tomatoes steam instead of fry.
2. Mix the cornmeal, flour, salt, pepper, paprika, and cayenne in a shallow bowl.
3. Whisk the egg and buttermilk together in a second bowl.
4. Dip each tomato half in the egg wash, then press it cut-side down into the cornmeal mixture. Coat well and set aside on a plate.
5. Heat the bison tallow or oil in a cast iron skillet over medium-high heat until shimmering. You want about 1/4 inch of fat in the pan.
6. Working in batches, place the tomatoes cut-side down in the hot fat. Do not crowd the pan. Fry 2–3 minutes until the cut side is deep golden. Flip and fry the skin side for 1 minute more.
7. Drain on a wire rack or paper towel. Hit them immediately with a pinch of flaky salt.
8. Serve hot. They do not hold — eat them straight from the pan.

Tips

• Bison tallow from the Hub fries these better than vegetable oil — higher smoke point, cleaner flavor.
• A wire rack keeps the crust crispy. Paper towels trap steam and soften it.
• Serve alongside the Yoder garlic basil chevre for dipping — the tartness and the garlic are made for each other.
• Add a fried egg on top and call it breakfast. The chorizo from Rome's alongside makes it a meal.

Products Used

Green Cherry Tomatoes — End of Season (Sandy's Way Microfarm)

Rendered Bison Tallow (Rock River Bison) — optional but recommended