Ingredients

• 1 quart ice water , or as needed
• 4 firms green tomatoes , cut into 1/4-inch slices
• 1 cup canola oil , or as needed
• 2 cups self-rising cornmeal
• 2 cups all-purpose flour
• salt to taste

Instructions

1. 1 Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
2. 2 Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
3. 3 Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
4. 4 Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.

Nutrition per serving