Ingredients
- 4 green tomatoe
- 4 Salt
- 2 cup vegetable or peanut oil
- 1 cup buttermilk
- 2 cup self-rising flour
Preparation
Baking Directions:
Slice the tomatoes 1/4 inch thick.
Lay them out in a shallow baking pan and sprinkle with salt.
Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 minutes).
In a skillet heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them in flour.
Deep fry until golden brown.
