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Fried Buttermilk Green Tomatoes

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• ¼ cup all-purpose flour
  
• 2 egg whites, lightly beaten
  
• 2 tsp dry buttermilk dressing mix
  
• ½ cup dry plain breadcrumbs or cornmeal
  
• ¼ cup vegetable oil, divided
  
• 4 green tomatoes, cut in ¼-inch slices
  
• Freshly grated Parmesan cheese
  






Instructions



1. Place the flour in a shallow dish and set aside. Combine the egg whites and dressing mix in another shallow dish and set aside. Place the crumbs in another shallow dish and set aside. Heat half of the oil in a large skillet over medium heat.
   
   
2. Meanwhile, coat each tomato slice in flour and then dip in the egg mixture and finally in the crumbs. Arrange the slices in a single layer in the hot oil. Cook 2 minutes on each side, or until golden brown. Drain on paper towels.
   
   
3. Cook the remaining slices, adding the remaining oil as necessary.
   Sprinkle the tomatoes with freshly grated Parmesan and serve hot.
   
   Makes 8 side-dish servings
   (or 12 appetizer servings)