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Enjoy this recipe from Summer in the Country.
Submitted by: Angie Stone from Argillite, KY
1 c. buttermilk
1 egg, beaten
1 c. cornmeal
1/2 c. all-purpose flour
2 T. sugar
1/8 t. salt
1/4 t. pepper
2 to 3 green tomatoes, sliced 1/2-inch thick
oil for frying
Whisk together buttermilk and egg in a shallow bowl. Combine
cornmeal, flour, sugar, salt and pepper. Dip tomato slices into buttermilk mixture; coat in cornmeal mixture. Heat oil, about one-inch deep, in a large skillet over medium-high heat. Cook tomatoes for
4 minutes on each side, or until golden. Serves 4. | |
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Whisk together buttermilk and egg in a shallow bowl. Combine
cornmeal, flour, sugar, salt and pepper. Dip tomato slices into buttermilk mixture; coat in cornmeal mixture. Heat oil, about one-inch deep, in a large skillet over medium-high heat. Cook tomatoes for
4 minutes on each side, or until golden. Serves 4. |
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