4 large green tomatoes, sliced ¼ to ⅓-inch thick
1½ cups buttermilk
1 tablespoon salt
1 tablespoon pepper
1 cup all-purpose flour
1 cup self-rising cornmeal
3 cups vegetable oil
Salt to taste
Place tomato slices in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper. Combine flour and cornmeal in shallow dish or pie plate. Dredge tomato slices in flour/cornmeal mixture. Fry tomatoes, in batches, in hot oil in a large (preferably cast-iron) skillet over medium heat for 3 minutes on each side or until golden. Drain on paper towels. Salt to taste.
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