Fried Green Tomatoes

By McLean

Ingredients

• Gravy:
• 4 large green tomatoes
• 1 1/2 cup buttermilk
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 cup flour
• 1 cup self-rising cornmeal
• 3 cups vegetable oil
• Salt to taste
• 2 tablespoons butter
• 2 tablespoons flour
• 1 (15 oz.) can beef broth
• 1 1/2 tablespoon tomato paste
• 1/4 cup buttermilk
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dark brown sugar

Preparation

Step 1

Cut tomatoes into 1/4 to 1/3 inch slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper.

Combine flour and cornmeal in a shallow dish or pie plate. Dredge tomato slices in flour mixture.

Fry tomatoes, in matches, in hot oil in a large cast-iron skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.

Gravy:
Melt butter in a small saucepan over medium heat; whisk in flour and cook, whisking constantly, 1 minute. Slowly whisk in broth; bring to a boil. Whisk in tomato paste and next 3 ingredients; reduce heat and simmer 5 minutes or until thoroughly heated.