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Ingredients
- 1 cup (125 g/4 oz) self-raising flour
- ⅔ cup (100 g/3⅓ oz) cornmeal (polenta)
- 1 egg, lightly beaten
- 1 cup (250 ml/8 fl oz) buttermilk
- 6–8 green tomatoes
Method
1. Combine the self-raising flour and cornmeal in a bowl. Season with salt and pepper. Place the beaten egg and buttermilk in a separate bowl and whisk to combine.
2. Cut the tomatoes into 1 cm (½ inch) slices. Dip the tomato slices into the egg and buttermilk mixture, then toss in the flour mixture to coat. Shake off any excess flour.
3. Heat 2 cm (¾ inch) oil in a large heavy-based frying pan. Cook the tomatoes in batches over high heat until crisp and golden brown on both sides. Drain on paper towels.
