Green tomatoes are still found in abundance this time of year. So, of course, I'm going to enjoy as many as possible while they're available. The deep fryer was standing by for this batch. Sometimes I use my cast iron skillet for the FGT. The deep fryer allows you to prepare a few more at a time and cooks them faster.
3 - 4 green tomatoes, washed, ends trimmed and sliced 1/4 inch thick
2 cups buttermilk
1 T. your favorite hot sauce
2 cups cornmeal
Salt and pepper to taste
Fill deep fryer with peanut oil. Heat to a temperature of 375 degrees.
While oil heats, combine buttermilk with hot sauce. Place sliced tomatoes in buttermilk.
Place cornmeal, salt and pepper to season in a shallow dish or plate.
When oil is hot, take a few tomatoes out of buttermilk and dredge in cornmeal mixture.
Carefully lower the tomato slices into the hot oil, a few at a time. Cook for 4 - 5 minutes or until tomatoes are browned and crispy. Drain on paper towels.