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1 c. self-rising yellow cornmeal 1/2 c. all-purpose flour 1 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. Creole seasoning 1 c. buttermilk 4 large firm green tomatoes, cut into 1/2-inch slices vegetable or peanut oil (for frying) In a shallow dish, combine cornmeal, flour, salt, pepper and Creole seasoning. In a separate bowl, place buttermilk. Dip tomato slices in buttermilk; dredge in cornmeal mixture, shaking off excess. In a large skillet, pour oil to a depth of 1/2-inch; heat to 375 degrees. Fry tomato slices, in batches, 4 to 5 minutes per side, or until golden brown. Drain on a wire rack over paper towels. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |