Fried Green Tomatoes

This was one of my mothers favorites and my sister still makes them. With gardens in full swing it's a good time to give this a try.
NEED:
1/2 cup buttermilk ***No buttermilk on hand? Use same amount of milk.
8-12 slices firm, unripe green tomato, ½ inch thick

1 cup cornmeal

2 tablespoons flour

1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
**optional
1/2 teaspoon dried oregano **optional
1 cup cooking oil
*** I find that just the salt and pepper is enough..though I will sometimes add a
bit of garlic powder.

Place tomatoes in buttermilk; depending on time, you may let them marinate for a few minutes or do a quick dip.
To make coating, combine cornmeal, flour, salt, pepper, cayenne and oregano. Drain tomatoes and dredge in cornmeal mixture. Tomatoes should be completely coated.


Heat oil over medium heat (preferably in a cast-iron skillet) - oil should be shimmering, about 350 degrees.


Dip tomatoes into oil, in small batches, until crisp and golden, turning them once. Each side will take 2-3 minutes.


With tongs, remove tomatoes and allow to drain on paper towels or brown paper bags. Keep warm in a low oven until ready to eat.

ENJOY!