Prep Time: 20 mins
Cook Time: 6 mins
Servings: 6

Ingredients

3 large green tomatoes
1/2 cup all-purpose flour
1 cup buttermilk
1/4 cup beer
1 (7.5-ounce) bag Kettle Brand BBQ Potato Chips
1 cup plain cornmeal
1/2 teaspoon salt
Vegetable oil for frying

Instructions

Slice tomatoes into 1/8- to 1/4-inch slices. Sandwich each slice between paper towels to wick away excess moisture. In a medium bowl, add all-purpose flour. Set aside. In another medium bowl, whisk together buttermilk and beer. Set aside. In the bowl of a food processor, add potato chips, cornmeal and salt. Pulse until chips are finely crushed. Pour mixture into a third medium bowl and set aside. Pour about 2 inches of oil into the bottom of a heavy Dutch oven or deep cast iron skillet. Do not fill the vessel more than 1/3 full. Heat oil over medium-high until oil reaches 350 F. Coat tomatoes lightly in flour, then dip in the buttermilk mixture. Lightly coat each tomato slice in the potato chip and cornmeal mixture. Fry in batches, being cautious not to crowd the pan. Adjust heat to maintain the temperature as close to 350 F as possible. Cook 2 minutes on one side, then gently flip and cook 2 to 3 minutes on the other side. Fry until just lightly golden brown. Drain on a pan lined with paper towels topped with a wire rack to allow excess oil to drip away. Sprinkle warm tomatoes with additional salt, if desired. Serve warm.