Fried Green Tomatoes are as much a part of summer in the South as lightening bugs and iced cold sweet tea. Put them on your bacon sandwich, top them with pimento cheese, dip them in your favorite sauce – just enjoy!
- 6 medium green tomatoes
- White Lily Self-Rising Cornmeal Mix
- Kosher salt
Slice the green tomatoes about 1/4 to 1/2-inch thick, soak the tomatoes in buttermilk for twenty minutes, drain, and place in the cornmeal mix coating completely, place in skillet over medium heat in hot oil, fry for approximately, three to four minutes until a golden crust forms, turn over and fry for approximately 2 to 3 minutes more, add a sprinkle of Kosher salt.
Serve with Thousand Island or Ranch dressing.