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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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
