Fried Green Tomatoes
Photo: Jennifer Davick; Styling: Buffy Hargett
More From Southern Living
Fry: 6 Minutes
- 4 large green tomatoes
- 1 1/2 cups buttermilk
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 cup all-purpose flour
- 1 cup self-rising cornmeal
- 3 cups vegetable oil
- Salt to taste
- 1. Cut tomatoes into 1/4- to 1/3-inch-thick slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper.
- 2. Combine flour and cornmeal in a shallow dish or pieplate. Dredge tomato slices in flour mixture.
- 3. Fry tomatoes, in batches, in hot oil in a large cast-iron skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.
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