Fried Green Tomatoes
2 eggs
1 1/2 C. buttermilk
1 T. plus 1 1/2 C. self-rising flour
1 t. salt, divided
1 t. milled black pepper, divided
3 large green tomatoes, cut into 1/4-inch slices
Vegetable oil for frying
In a bowl, mix together the eggs and buttermilk. Whisk in the 1 tablespoon
flour, 1/2 teaspoon salt, 1/2 teaspoon pepper. Soak tomato slices in this
buttermilk mixture.
Stir together in another shallow bowl, the 1 1/2 cups flour, 1/2
teaspoon salt, same of pepper.
Heat about 1 inch of oil to 350° F. in a heavy skillet. Dredge
the tomato slices, one at a time, in the seasoned flour, shaking off excess.
Fry the slices in the hot oil; do not crowd. Slices should not
overlap as they cook. Fry each side until it begins to turn brown. Fry until
crisp. Drain on paper towels. Serve with tomato chutney, if desired.
Yield: 12 to 15 slices
