dipped, breaded and frying
blot with paper towel to remove excess oil
1 large egg, lightly beaten
1/2 cup buttermilk (I used almond milk)
1/2 cup cup all-purpose flour, divided
1/2 cup cornmeal
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
3 medium-size green tomatoes, cut into 1/2 inch slices
salt to taste
Combine egg and buttermilk; set aside
Combine 1/4 cup all-purpose flour, cornmeal, 1 tsp. salt, pepper and cumin in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.