Instructions

Cut the green tomatoes into 1/3-inch slices.

Pour out 1/4 cup all-purpose flour onto a plate 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 the egg and buttermilk in a deep bowl and dip each slice in this wash.

Make a coating mixture by combining the remaining 1/4 cup all-purpose flour with the cornmeal, salt and pepper, then dredge each tomato slice in coating.

Deep-fry in vegetable oil at 350 degrees for about 4 minutes, turning the slices at the 2-minute mark. The 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.