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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large egg, lightly beaten |
1/2 cup buttermilk |
1/2 cup self-rising cornmeal mix |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup all-purpose flour |
3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.) |
vegetable oil |
Directions:
1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
2. 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.
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