Fried Green Tomatoes
1 1/2 C. buttermilk
1 T. plus 1 1/2 C. self-rising flour
1 t. salt, divided
1 t. milled black pepper, divided
3 large green tomatoes, cut into 1/4-inch slices
Vegetable oil for frying
In a bowl, mix together the eggs and buttermilk. Whisk in the 1 tablespoon flour, 1/2 teaspoon salt, 1/2 teaspoon pepper. Soak tomato slices in this buttermilk mixture.
Stir together in another shallow bowl, the 1 1/2 cups flour, 1/2 teaspoon salt, same of pepper.
Heat about 1 inch of oil to 350° F. in a heavy skillet. Dredge the tomato slices, one at a time, in the seasoned flour, shaking off excess.
Fry the slices in the hot oil; do not crowd. Slices should not overlap as they cook. Fry each side until it begins to turn brown. Fry until crisp. Drain on paper towels. Serve with tomato chutney, if desired.
Yield: 12 to 15 slices