3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices about 1 1/4 lb
vegetable oil
Instructions
Whisk together egg and buttermilk. Combine cornmeal mix, salt pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices i remaining 1/4 cup flour; dip in egg , and dredge in cornmeal mixture.
Pour oil to a depth of 1/2 inch in a large cast iron skillet; heat to 375 over medium high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.
Originally Submitted
6/10/2011
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