Ingredients - 4 large green tomatoes - sliced 1/4 to 1/2 inch thick - oil to fill pan 1/4 inch deep - 1 1/2 cups cornmeal - 2 tablespoons salt - 2 tablespoons black pepper - 2 tablespoons paprika - hot if desired - 1 1/2 cups buttermilk This version of the old-fashioned favorite is made with the distinctive flavor of buttermilk. A cornmeal coating provides an appealing texture. Directions
Heat oil over medium high heat in a large skillet.
Pour buttermilk into a shallow dish.
Mix cornmeal with the rest of the seasoning ingredients
in another shallow dish.
Dip each tomato slice into the buttermilk then dredge it in the
1
cornmeal mixture.
Fry each slice in the oil until browned, 3-5 minutes.
Turn and cook the other side until browned.
Remove to a paper towel lined plate or baking sheet.
Keep warm in a 200° oven while cooking the rest of the slices.
