| | Directions | | Season the tomatoes with salt and pepper, set aside. Place the flour on a plate. Whisk the buttermilk in a pie plate. Mix together corn meal and bread crumbs in another bowl. Working with 1 slice of tomato at a time, coat tomato with flour, shake off excess, then dip into buttermilk, then dip into the cornmeal mixture. Put on baking sheet, repeat coating all of the tomatoes. Heat 3/4 inch of vegetable oil in skillet to 350°. Fry tomato slices until golden brown. |
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| Ingredients | | - |  | 6 firm green tomatoes |
| - | | salt and pepper |
| - | | 3/4 cup flour |
| - | | 3/4 cup buttermilk, well shaken |
| - | | 3/4 cup corn meal |
| - | | 1 1/2 cups bread crumbs |
| - | | vegetable oil for frying |
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