Fried Green Tomatoes

1. 1

   Combine egg and buttermilk; set aside.

2. 2

   Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in shallow bowl or pan.

3. 3

   Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, then dredge in cornmeal mixture.

4. 4

   Pour oil to a depth of 1/4-inch to 1/2-inch in a large cast-iron skillet; heat to 375u00b0.

5. 5

   Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.

6. 6

   Drain on paper towels. Sprinkle hot tomatoes with salt if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.