Fried Green Tomatoes
['2 large green tomatoes (1 pound), cleaned and sliced into ½-inch slices', '1 teaspoon plus ¼ teaspoon coarse salt, divided', '1 teaspoon plus ¼ teaspoon ground black pepper, divided', '¾ cup buttermilk', '½ cup fine cornmeal', '½ cup all-purpose flour', '¼ teaspoon onion powder', '¼ teaspoon smoked paprika', '¼ teaspoon red pepper flakes', '1½ cups sunflower oil']
Sprinkle tomato slices with 1 teaspoon salt and 1 teaspoon pepper, pour buttermilk into a shallow bowl. Place the tomatoes in and soak for 15 minutes.
Combine ¼ teaspoon salt, ¼ teaspoon pepper, cornmeal, flour, onion powder, smoked paprika, and red pepper flakes in a large bowl. Whisk well. Dredge both sides of the tomatoes in the mixture.
Place oil in a large skillet over high heat. Heat until an instant-read thermometer reads 350°F. Carefully drop tomatoes in the oil (work in batches). Cook about a minute on each side or until golden brown. Remember to let the oil reach the 350°F mark before dropping more fritters, and don’t crowd the pan.
Transfer to jelly roll sheet with cooling rack on top.
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