Ingredients

• 4 large green tomatoes
• 2 t. salt
• 1 t. pepper
• 1 1/2 c. buttermilk

• 1 c. plain white cornmeal
• 1 T. creole seasoning
• 2 c. flour, divided
• peanut oil

Directions

1. Preheat oven to 200 F.
2. Cut tomatoes into 1/4″ thick slices; sprinkle both sides with salt and pepper.
3. Put 1 c. flour into 1st dish.
4. Pour buttermilk into 2nd dish.
5. Stir together cornmeal, seasoning and 1 c. flour in 3rd dish.
6. Dredge tomatoes in flour, then milk, then cornmeal mixture.
7. Pour oil to a depth of 2″ in large cast-iron skillet; heat over medium to 350 F.
8. Fry tomatoes, in batches, 2-3 min. on each side or until golden.
9. Drain on paper towels; transfer to wire rack and keep warm in oven.
10. Sprinkle with salt to taste.