Fried green tomatoes are a Southern classic with firm green tomatoes coated in a crispy cornmeal crust and fried until golden brown, the perfect appetizer.
– Heat the vegetable oil in a frying pan. Do not boil the oil.
– Working in batches, dip each tomato slice into the cornstarch, then the buttermilk mixture, then into the seasoned flour-cornmeal mixture.
– Fry the coated green tomatoes in a single layer until golden brown.
– Remove and allow to cool and drain on a wire rack or on paper towels. Lightly salt them before they cool.