• 1 ½ cups of well-shaken buttermilk
• 2 large eggs
• 1 ½ cups self-rising all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 large green tomatoes, cut into ¼ inch thick slices
• 2 cups vegetable oil
  
  -- In a bowl whisk together buttermilk, eggs, 1 tablespoon flour, ½ teaspoon salt, and ½ teaspoon pepper. Immerse tomato slices in mixture.
  
  -- In a 12-inch heavy skillet, heat oil over moderate heat until a candy thermometer registers 350 degrees.
  
  -- While oil is heating, in a bowl whisk together remaining flour, ½ teaspoon salt, and ½ teaspoon pepper. Dredge tomato slices, one at a time, in seasoned flour, shaking off excess, and fry tomatoes in batches of 6 (do not crowd skillet) until golden brown and crisp on both sides.
  
  -- Transfer tomato slices to paper towels to drain and sprinkle with salt to taste. Serves four to six.

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