A true southern summer delight that even Yankees end up loving!
1 large green tomato. Sliced thin (1/4" slice is best)
1 cup Corn meal (not cornbread mix)
1 cup Buttermilk
Salt and Pepper.
Vegetable oil. You need enough to cover the bottom of a pan about 1/2". We also use EVO instead of veggie oil. I think that it really gives them a better taste.
Slice the tomato into 1/4 slices. Salt both sides of the slices. Lay them on several paper towels with several paper towels on top. Then place a cookie sheet or jelly roll pan on top of the paper towels. Let them sit for about an hour or longer at room temp. This will soak up all of the excess moisture in the tomato's. This is the most important step in the process!
Heat the oil in a black iron skillet at med-high heat. If it smokes you have it too hot! If you are using EVO you must watch the heat, it will burn quicker than vegetable oil.
Mix about 1 teaspoon salt and pepper to taste in the cornmeal.
Dip each slice into the buttermilk and then into the cornmeal. Set the slice aside on a cookie sheet. Once you have done this to all of the tomato slices, you will re-dip and coat the slices again. Immediately drop the slices into the hot oil and cook until golden brown. It will only about take 2 minutes per side. You must be careful because they will burn if you are not careful!
Hint: Do not use a tomato if it has started to turn red. They do not cook well and they are mushy when you eat them. Green very firm tomato's work best. They can have a tinge of yellow and still work OK.
1 large tomato will make about 8+ slices or enough for two.