4 green tomatoes
1 tea sp salt
1 1/2 cup all purpose flour
1 cup butter milk
1 egg
1 cup yellow cornmeal
1 tea sp black pepper
Vegetable oil for frying
Cut tomatoes in 1/4 inch slices. Place slices on paper towel and sprinkle with salt flip and repeat on other side. Let stand for 30 minutes. In shallow dish place flour. Then in a separate disk whisk together buttermilk and egg. In third dish combine cornmeal salt and pepper. Take tomato dredge in flour to coat both sides, quickly dip in egg mixture, and then dredge both sides in cornmeal. Fry to golden brown.
