A summertime must!
4 large green tomatoes
1 T salt
1 ½ c buttermilk
1 t pepper
1 c flour
3 c vegetable oil
1 c self-rising cornmeal
salt to taste
Cut tomatoes into a ¼ - 1/3” thick slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper. Combine flour and cornmeal in a shallow dish or pieplate. Dredge tomato slices in flour mixture. Fry tomatoes in batches in hot oil over medium heat 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.
4 large green tomatoes
1 T salt
1 ½ c buttermilk
1 t pepper
1 c flour
3 c vegetable oil
1 c self-rising cornmeal
salt to taste
Cut tomatoes into a ¼ - 1/3” thick slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper. Combine flour and cornmeal in a shallow dish or pieplate. Dredge tomato slices in flour mixture. Fry tomatoes in batches in hot oil over medium heat 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.
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