Post by Jody on Jun 21, 2008 18:49:29 GMT -8
1 large egg, lightly beaten
½ cup buttermilk
½ cup all-purpose flour, divided
½ cup cornmeal
1 teaspoon salt
½ teaspoon black pepper
3 medium-size green tomatoes, cut into1/3 inch slices
vegetable oil
salt to taste
Combine egg and buttermilk; set aside.
Mix ¼ cup all purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining ¼ cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of ¼ to ½ 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.
½ cup buttermilk
½ cup all-purpose flour, divided
½ cup cornmeal
1 teaspoon salt
½ teaspoon black pepper
3 medium-size green tomatoes, cut into1/3 inch slices
vegetable oil
salt to taste
Combine egg and buttermilk; set aside.
Mix ¼ cup all purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining ¼ cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of ¼ to ½ 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.