1 Cup All Purpose Flour 1/4 Cup Corn Meal
Start by slicing your green tomatoes into 1/4 inch slices. Layout on a plate covered with a paper towel and sprinkle with salt. Let stand for 15 to 30 minutes to remove the excess water.
Blot the tomatoes and you’re ready to prepare for frying. Preheat the vegetable oil in a skillet on medium high heat.
Mix the flour, corn meal, and seasonings together in a bowl. In a separate bowl whisk the buttermilk and egg together. Take each slice of tomato and cover with the dry mixture, then dip in the wet mixture, then back and cover with the dry mixture. Add each covered slice to the heated oil and fry. Flip to ensure each side is a golden brown.
Remove the tomato slices to a plate lined with a paper towel or a cooling rack to remove excess oil. Enjoy as they are or with your favorite dipping sauce, such as this Red Remoulade Sauce.
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