Crispy Fried Green Tomatoes

Directions

1. With a serrated knife, slice tomatoes ¼” - ½” thick.

2. In a shallow bowl, whisk together the buttermilk and egg. Place the dry mix in a separate bowl.

3. Working in batches, use one hand to dip the tomato slices into the buttermilk mixture, allowing excess liquid to drain, then use your other hand to roll in the dry mix until well coated; repeat process, giving tomatoes a second dip in the wet and dry mixture.

4. In a deep cast iron skillet, fry the tomatoes in 350°F vegetable oil until golden brown, about 2-3 minutes. Flip as needed and do not overcrowd the skillet.

5. Using tongs, transfer fried tomatoes to a wire rack or paper towel-lined plate to drain. Repeat with the remaining batches of tomatoes. Serve when cool to touch.