'Tis the season for fried green tomatoes. This morning I fried up a batch and used them in a breakfast dish. But these were worthy of their own blog post. A cast iron skillet is a perfect way to fry them.
2 medium green tomatoes, sliced about 1/2 inch thick
2 cups self-rising corn meal
salt and pepper
2 cups buttermilk
Preheat oil to 375 degrees.
Place the cornmeal in a shallow dish and lightly add salt and pepper. Pour the buttermilk in a separate bowl.
Dredge the tomato slices in the cornmeal, dip them in the buttermilk and then coat them with another layer of cornmeal. Let the coating set for a few minutes and then carefully lower a few at a time into the oil and let them fry until golden brown on both sides.
Drain on a towel and lightly salt. Enjoy one of the best delicacies ever.