A crunchy, tangy, savory appetizer for a special occasion or every day dinner.
Author: Lucy Brewer
2green tomatoessliced thin
1/4-1/2cupvegetable oil or Criscoas needed
Mix cornmeal, flour, cayenne pepper, salt and black pepper in a shallow dish.
Pour buttermilk into another shallow dish.
Heat oil on medium-high in a large cast iron skillet.
Dip tomato slices in buttermilk and then dredge in cornmeal.
Place tomato slices in hot oil and fry about 2 minutes per side, until lightly browned.
Drain on paper towels and serve immediately.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.