 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 large egg |
1/2 cup(s) buttermilk |
1/2 cup(s) flour |
1/2 cup(s) cornmeal |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
3 medium green tomatoes |
vegetable oil |
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
|
|