- 1 egg, beaten
- ½ cup buttermilk
- ½ cup all-purpose flour (divided)
- ½ cup cornmeal
- 1 tsp salt (kosher)
- ½ tsp pepper
- 3 medium tomatoes ( ⅓” slices)
- Vegetable oil
- Balsamic vinegar
- Goat cheese
Combine egg and milk, mix well.
Combine ¼ cup of flour, cornmeal, salt and pepper.
Dredge tomato slices in ¼ cup of flour, then dip in the egg mixture and dredge in the cornmeal mixture.
Heat oil to 375 in a cast-iron skillet, up to ½” deep.
Drop the tomatoes in for 2 minutes on each side or until golden brown.
Set on paper towels to drain. Sprinkle with salt.
Drizzle with balsamic vinegar and top with a dollop of goat cheese while the tomatoes are still warm.