Fried Green Tomatoes(Cook's Country)

You’ll need 4 to 5 green tomatoes. We recommend finely ground Quaker cornmeal for this recipe.

• Ready In: 36 mins
• Serves: 4
• Yields: 20-25 tomato slices

Ingredients

• 1 1⁄2 lbs green tomatoes, cored and sliced 1/4-inch thick
• 2⁄3 cup cornmeal
• 1⁄3 cup all-purpose flour
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1⁄8 teaspoon cayenne pepper
• 2⁄3 cup buttermilk
• 1  large egg
• 2  cups  peanut oil or 2  cups  vegetable oil

Directions

1. Place tomatoes on paper towel–lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
2. Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
4. **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.