Ingredients:

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

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

vegetable oil

salt to taste

Directions:

1. Combine egg and buttermilk set aside.

2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

3. Dredge tomato slices in remaining 1/4 cup flour dip in egg mixture, and dredge in cornmeal mixture.

4. Pour oil to a depth of 1/4 to 1/2 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. Sprinkle hot tomatoes with salt.

Bon Appetit!