3 large green tomatoes, cored, cut into 1/3 inch slices
1 cup buttermilk
1 tablespoon Tabasco sauce
3/4 cup dried polenta cornmeal
2 teaspoons salt
1 teaspoon black pepper
Frying oil
In a large skillet, heat oil over medium heat. In a mixing bowl, combine buttermilk and Tabasco sauce. Set aside. In a shallow dish, combine cornmeal, salt and pepper. Set aside. Dip tomato slices into buttermilk mixture. Dredge slices in cornmeal mixture, coating both sides. Fry coated tomatoes in oil until golden brown, about thee minutes each side. Drain on paper towels. Serve.
Patriot Tip
Use a fish spatula or flexible turner to gently turn the green tomatoes without having the coating come off.
