Fried Green Tomatoes

Serve hot for a tangy, crispy, yet juicy tomato side dish.
 

 

 

• 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.

 

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