Try these delicious fried green tomatoes from Atlanta's Matthews Cafeteria made the Southern way.
Hands on time: 20 minutes
Total time: 20 minutes
Serves: Makes 8 slices
2 large, hard green tomatoes
1/2 cup all-purpose flour, divided
1/2 cup buttermilk
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil for deep frying
Cut green tomatoes into 1/3-inch slices. Pour out 1/4 cup all-purpose flour onto a plae and dredge each slice one at a time. Shake off excess flour. You'll still be able to see some of the green tomato through the flour coating.
Combine egg and buttermilk in a deep bowl and dip each slice in this wash. Make coating mixture by combining remaining 1/4 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon salt and 1/2 teaspoon ground black pepper, then dredge each tomato slice in mixture.
Deep-fry in vegetable oil at 350 degrees for about 4 minutes, turning the slices at the 2-minute mark. Tomatoes will be golden brown but still firm. (If you don't have a deep fryer, use a Dutch oven or stockpot.) Drain the tomatoes in a pan with a rack or drip shelf, or on a brown paper bag. Serve immediately if possible; otherwise keep warm and do not stack.