'Fried Green Tomatoes'
Source: Paula Deen
3 or 4 large firm green tomatoes
2 cups vegetable oil, for deep-frying
1 cup buttermilk (recommended, though you CAN use regular milk)
2 cups self-rising flour
Freshly ground black pepper
1. Slice the tomatoes 1/4-inch thick. Lay them out on a paper towel and sprinkle with salt. Allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
2. In a skillet, heat the oil for deep-frying over medium-high heat.
3. Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown.