Postcard from a friend/direct swap with Georgia

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.