FRIED GREEN TOMATOES

4-5 green tomatoes

1 c. buttermilk

1 c. cornmeal

½ c. all-purpose flour

¼ c. Parmesan cheese

¼ c. chopped fresh parsley

1 tsp. salt, divided

¼ tsp. freshly ground black pepper, divided

¼ c. vegetable oil

Cut tomatoes into ½-inch thick slices. Put into a bowl and add the buttermilk. Soak for 5 minutes. In a mixing bowl; combine cornmeal, flour, Parmesan cheese, parsley, ½ tsp. salt and 1/8 tsp. pepper. Remove tomato slices, one at a time, from milk. Remove excess milk and dredge tomato slices in cornmeal mixture. Place on a rack and refrigerate for 20 minutes. Remove from refrigerator alnd dredge again. Preheat oven to 200

°F. Tomatoes may need to be cooked in batches and they can be kept warm. In a large pan over medium heat, heat vegetable oil. Allow 2 to 3 minutes for oil to get hot. Fry tomatoes a few at a time for 3 to 4 minutes per side, or until golden brown. Drain on rack. ...