Ingredients:

2 large firm green tomatoes, cut into 1/4-inch thick slices, ends removed

1 c vegetable or peanut oil

1/2 c buttermilk

1 t Sriracha

1/2 c all-purpose flour

1/3 c stone-ground cornmeal

pinch of Cayenne pepper

Kosher salt and freshly ground black pepper

Directions:

In a large bowl, combine cornmeal, flour, cayenne pepper, and a few cracks of salt and pepper.

Pour buttermilk into a separate bowl. Add Sriracha, salt, and pepper, and combine.

Season tomatoes with salt and pepper. Dip the tomatoes in the buttermilk, then dredge in cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with oil.

Pan-fry the tomatoes, in batches, until golden brown and crispy on both sides, about 3 to 4 minutes on each side. *Don’t overcrowd the pan!

Carefully remove the tomatoes and drain on paper towels

Serve with zesty roasted red pepper sauce.

Zesty Roasted Red Pepper Sauce

Ingredients:

1 c roasted red peppers

1/3 c mayonnaise

1-2 t Sriracha

2 cloves garlic, minced

1 t freshly squeezed lemon juice

zest of half a lemon

Directions:

Place all ingredients into the bowl of food processor. Pulse until smooth. Refrigerate for at least an hour. Serve cold.