1 egg, beaten
1 cup buttermilk
1 cup self-rising flour
½ cup cornmeal
½ tsp salt
6-8 green tomatoes, cut into ¼ “ slices
bacon drippings or vegetable oil
Mix egg and buttermilk in a shallow dish. Working in batches, dip tomato slices into the egg mixture, allowing excess to drip back into the dish. Coat with flour mixture. Fry in hot oil (375°) in a large, heavy skillet until browned, turning once with tongs. Transfer to drain.
Yield: 6 servings.