Ingredients:

• 1 large egg, lightly beaten

• ½ cup buttermilk

• ½  cup all-purpose flour, divided

• ½  cup cornmeal

• 1 teaspoon salt

• ½  teaspoon pepper

• 3 medium-size green tomatoes, cut into 1/3-inch slices

• Vegetable oil

• Salt to taste
  

Preparation:

1. Combine egg and buttermilk; set aside.

2. Combine ¼ cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

3. Dredge tomato slices in remaining ¼ cup flour; dip in egg mixture, and dredge in cornmeal mixture.

4. Pour oil to a depth of ¼  to ½ inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack.

5. Sprinkle hot tomatoes with salt.
   
   

Makes 4 to 6 servings