INGREDIENTS
A lightly beaten egg.
4 tbsp.Of all-purpose flour.
½ Cup.Of buttermilk.
½ Cup.Of cornmeal.
1 Tsp.Of kosher salt.
½ Tsp.Of ground black pepper.
3 large green tomatoes, cut into ⅓-inch slices.
Vegetable oil, for frying.
INSTRUCTIONS
Step 1:
Combine the egg and buttermilk in a separate bowl; leave aside. In a shallow basin or pan, combine 1/4 cup all-purpose flour with cornmeal, salt, and pepper.
Step 2:
Dredge the tomato slices in the remaining 1/4 cup flour, then dip them in the egg mixture before dredging them in the cornmeal mixture.
Step 3:
In a large cast-iron pan, add oil to a depth of 1/4 to 1/2 inch and heat to 375°.
Step 4:
In batches, place tomatoes into heated oil and fry for 2 minutes on each side, or until they’re golden brown.
Step 5:
Place paper towels or a rack below to absorb the excess liquid. Season the tomatoes with salt while they’re still hot.
