• 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.