Ingredients:
- 1-1/2 lbs. green tomatoes (4-5 large)
- 2/3 c. cornmeal
- 1/3 c. flour
- 1-1/2 t. salt
- 1/2 t. pepper
- 1/4 t. cayenne pepper
- 2/3 c. buttermilk
- 1 egg
- 2 c. vegetable or peanut oil
Slice tomatoes 1/4" thick. Place flat on a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit 20 minutes. Pat dry.
Meanwhile, zip 1/3 cup cornmeal in a food processor until ground finely. Mix ground cornmeal, cornmeal, flour, salt, pepper, and cayenne in a shallow dish. In another shallow dish, whisk 2/3 cup buttermilk and egg.
One at a time, dip a tomato slice in the buttermilk mixture, then in the cornmeal mixture, pressing to adhere. Place on clean baking sheet as you continue with the rest.
Heat oil in large skillet to 350*. Fry the tomato slices in the oil, being careful not to crowd the pan. They will fry about 2-3 minutes per side until golden brown. Place on a rack set inside baking sheet. Feel free to place in a warm 200* oven while you fry the rest.
