A classic, and delicious, way to use those tomatoes that just haven't made it. Pair with Sweet Rowen's Ranch Dip or make your own remoulade.
Ingredients:
1 cup flour
2 cups cornmeal
1 t salt, and more for the tomatoes
1 t black pepper, and more for the tomatoes
1 egg
1 cup buttermilk
4 green tomatoes
oil, for frying
Slice your green tomatoes, no thicker than 1/3 inch, then season generously on each side, and allow to rest for 5 minutes or so.
Place the flour in one wide shallow bowl, and whisk together the egg and buttermilk in another. In a third bowl, whisk together salt, pepper and cornmeal.
Dip each tomato slice into the flour, and cover the entire slice.
Then dip the tomato into the egg and buttermilk mixture.
Finally, dredge the slice in the cornmeal misxture.
When all of your slices have been dredged, warm your oil over medium high heat.
Fry each slice and then rest on a cooling rack.
Enjoy!
