Instructions: Slice tomatoes into 1/4 inch slices and set aside. Combine cornmeal, flour, salt and pepper in a shallow dish. Pour buttermilk into a bowl and add some of the tomatoes, being careful not to stack. Remove slices from bowl and let excess buttermilk drain off.

Dip slices into cornmeal mixture. Repeat until all slices are coated. Fry in 1/2 inch of hot oil until brown, turning once to brown other side. Place in a colander to drain. Serve hot.

Serves 5 to 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.