A delightful twist on a classic Southern favorite, these fried green tomatoes are crispy, flavorful, and perfect as a snack or side dish.
Combine the salt, pepper, cornmeal, and flour in a large ziplock bag.
Shake the bag well to evenly mix the dry ingredients.
Slice the green tomatoes into 1/4-inch thick slices.
Use a sharp knife to ensure clean cuts for even frying.
Pour the buttermilk into a bowl and dip the tomato slices in it.
Ensure each slice is fully coated with buttermilk for better adhesion of the dry mix.
Place the buttermilk-coated tomato slices into the ziplock bag with the dry mix and shake to coat evenly.
Shake gently to avoid breaking the tomato slices.
Heat the bacon drippings and vegetable oil in a frying pan over medium heat.
Ensure the oil is hot enough by testing with a small piece of coating; it should sizzle immediately.
Fry the coated tomato slices in the hot oil until golden brown on one side, then flip and fry the other side.
Do not overcrowd the pan to maintain the oil temperature.
Remove the fried tomatoes and place them on paper towels to drain excess oil.
Pat gently with paper towels to remove as much oil as possible.
Serve the fried green tomatoes warm, garnished with a sprinkle of salt if desired.
Serve immediately for the best texture and flavor.
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