| | Directions | | Cut off ends of the tomatoes and slice each tomato into about 1/2" slices. Put tomato slices into buttermilk and marinate for 5 minutes. Place a heavy skillet over medium high heat. Add enough oil to come two-thirds up the side of the pan; heat oil to 325°. In bowl, mix cornmeal, salt and pepper. Remove tomatoes from buttermilk and coat each side in the cornmeal mixture. Fry in single layers until golden brown, about 2-3 minutes on each side. Drain on paper towels. |
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| Ingredients | | - |  | 4 green tomatoes (large) |
| - | | 1 1/2 cups buttermilk |
| - | | 2 cups fine cornmeal |
| - | | 2 tablespoons kosher salt |
| - | | 2 teaspoons ground black pepper |
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