- 3 or 4 large firm green tomatoes
- 2 cups vegetable or peanut oil for deep frying
- 1 cup buttermilk
- 2 cups self-rising flour
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.