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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 6 |
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Ingredients:
1 large egg, lightly beaten |
1/2 cup buttermilk |
1/2 cup all-purpose flour, divided |
1/2 cup cornmeal |
1 teaspoon salt |
1/2 teaspoon pepper |
3 medium green tomatoes, cut into 1/3-inch slices |
vegetable oil |
salt |
Directions:
1. Combine egg and buttermilk; set aside.
2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
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