 | | Directions |
- Heat oil over medium high heat in a large skillet.
- Pour buttermilk into a shallow dish.
- Mix cornmeal with the rest of the seasoning ingredients in another shallow dish.
- Dip each tomato slice into the buttermilk then dredge it in the cornmeal mixture.
- Fry each slice in the oil until browned, 3-5 minutes.
- Turn and cook the other side until browned.
- Remove to a paper towel lined plate or baking sheet.
- Keep warm in a 200° oven while cooking the rest of the slices.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Container: large skillet, 2 shallow mixing dishes
Servings: 4
|  | | Ingredients | | - | | 4 large green tomatoes - sliced 1/4 to 1/2 inch thick |
| - | | oil to fill pan 1/4 inch deep |
| - | | 1 1/2 cups cornmeal |
| - | | 2 tablespoons salt |
| - | | 2 tablespoons black pepper |
| - | | 2 tablespoons paprika - hot if desired |
| - | | 1 1/2 cups buttermilk |
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