Serves 4 to 6
1 large egg
1 cup buttermilk
4 medium firm green tomatoes, cut into 1/3 inch thick slices
1 cup finely ground cornmeal
1/2 cup all purpose flour
salt and pepper to taste
1 and one half cups fresh vegetable oil
Beat together egg and buttermilk in a large shallow dish. Add tomato slices and let soak while preparing breading. In a separate large shallow dish, stir together the dry ingredients with salt and pepper, and set aside. Begin heating oil in a large skillet set over medium-high heat. Once oil is hot and shimmering, remove tomato slices one by one from buttermilk mixture and dredge through cornmeal mixture, turning to coat and pressing to adhere breading. Transfer breaded tomatoes into hot oil. Cook until lightly brown and crispy, about 2 to 3 minutes on each side. Remove from heat and let drain on paper towel. Season with salt (if desired) and serve immediately.
