1 Large egg 1 cup buttermilk 4 medium green tomatoes cut into ⅓ inch thick slices 1 cup finely ground cornmeal ½ cup all purpose flour Cayenne pepper to taste (optional, but good) 1½ cups vegetable or peanut oil
No nutrition information available
Beat the egg and buttermilk and pour over tomato slices placed in a large shallow dish. Let tomatoes soak while preparing breading. In a separate shallow dish, stir together cornmeal, flour, and cayenne; season with salt and pepper. Begin heating the oil in a large skillet set on medium-high heat. Once oil is hot and begins to shimmer, remove tomato slices one by one from buttermilk mixture and dredge through cornmeal mixture, turning to coat and pressing to adhere breading. Transfer breaded tomatoes into hot oil. Cook until lightly brown and crispy, about 2 to 3 minutes on each side. Remove from oil and let drain on paper towels. Keep warm in oven while finishing last batches. Season with salt and serve immediately.