photograph by Matt Hulsman

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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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.