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Ingredients:

4 large green tomatoes
1½ cups buttermilk
2 cups fine cornmeal
2 Tablespoons Kosher salt
2 teaspoons ground black pepper

Procedure:

Cut off ends of the tomatoes and slice each tomato into about three 1/2-inch pieces. Put tomato slices in a large bowl. Add buttermilk and turn to coat each slice. Marinate for 5 minutes.
Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up the side of the pan, and heat oil to 325 degrees. In a wide bowl,
mix cornmeal, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess and dip in cornmeal to coat each side. Shake off the excess cornmeal. Slip the slices into the oil in a single layer and fry until golden brown – about 2 to 3 minutes on each side. Drain on paper towels.

Tip

To dress up your dish, drizzle ranch dressing and sprinkle homemade bacon bits on top. Or, add bread for a fried green tomato sandwich.