Fried Green Tomatoes(Cook'S Country)

• 1 1/2 lbs green tomatoes, cored and sliced 1/4-inch thick
• 2/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2/3 cup buttermilk
• 1 large egg
• 2 cups peanut oil or 2 cups vegetable oil

1. Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
2. Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
4. **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.

green tomatoes, cornmeal, flour, salt, pepper, cayenne pepper, buttermilk, egg, peanut oil

Taken from www.food.com/recipe/fried-green-tomatoes-cooks-country-488163 (may not work)