Ingredients:

• 1 – large egg, lightly beaten
• 1/2 cup – buttermilk
• 1/2 cup – all-purpose flour, divided
• 1/2 cup – cornmeal
• 1 tsp – salt
• 1/2 tsp – pepper
• 3 – medium-size green tomatoes, cut into 1/3 inch slices
• 200 ml – vegetable oil to fry
• Salt to taste

Method:

1. Combine egg and buttermilk; set aside.
2. Combine 1/4 cup all-purpose flour, cornmeal, 1 tsp 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 degrees.
5. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
6. Drain on paper towels or a rack.
7. Sprinkle hot tomatoes with salt.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya