- 1 egg, beaten
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 green tomatoes, cut into 1/3-inch slices
- vegetable oil
- salt to taste
Mix together egg and buttermilk.
Mix together 1/4 cup flour, cornmeal, salt and pepper.
Dredge tomato slices in remaining 1/4 cup flour.
Dip in egg mixture.
Dredge in cornmeal mixture.
Add oil to a depth of 1/4 inch in a large skillet.
Heat oil to 350 degrees.
Cook tomatoes 3 minutes on each side or until golden brown.
Do not over overcrowd skillet.
Drain on a wire rack.
Salt hot tomatoes to taste.