Fried Green Tomatoes 
Total Time: 25 mins
Servings: 4 to 6
Ingredients:
1 egg, lightly beaten
1/2 cup all-purpose flour, divided
1/2 cup buttermilk
1/2 cup cornmeal
1 tsp. salt
1/2 tsp. pepper
3 green tomatoes, cut into 1/3-inch slices
Vegetable oil
Directions:
Step 1. Prepare the tomatoes: You’ll first slice the tomatoes into slices roughly 1/3-inch thick.
Step 2. Prepare breading: Then you’ll assemble your three dredges: plain flour, egg, and buttermilk; and flour, cornmeal, salt, and pepper. Dredge your tomato slices in that order until they’re completely covered.
Step 3. Fry tomato slices: Next, you’ll fill a cast-iron or electric skillet with 1/4- to 1/2 inch of oil (you don’t want your tomatoes to be completely submerged) and heat it to 375°F. Fry only a few slices at a time, turning just once, until the cornmeal coating is golden brown, then drain them on a paper towel before enjoying.
Notes:
Are green tomatoes just unripe tomatoes?
For the purposes of this recipe, yes. You want to use large, unripe tomatoes that are pale green all over and very solid to the touch. There is a type of tomato that is green when fully ripe, but it has vertical stripes or other variations in its coloring and will feel soft when you press it.
How do you know when green tomatoes are ready to fry?
Picking the perfect green tomato is a vital part of fried green tomatoes. Look for a tomato that is still completely green but mature. Flip the tomato over and look at the blossom end. If it’s full and plump, it’s mature. If it still has some bumps, it’s not quite ready. Once you slice into the tomato, if it has a lot of gel, this probably won’t work for fried green tomatoes. You want as little gel around the seeds as possible.
Why do you fry green tomatoes and not red tomatoes?
Green tomatoes are more firm and crisp than ripe red tomatoes. They will hold up better while being fried, and they won’t turn into a mushy mess. A ripe tomato is very soft and will likely fall apart during the breading or frying.
Can you eat green tomatoes without frying them?
Absolutely! Green tomatoes are great to eat without frying. They are more tart and acidic. Some people describe them as astringent, but if you like these flavors, they’re great in gazpacho, dressed with oil and a vinaigrette, even grilled.
Recipe courtesy of Southern Living.com
Also: Towanda!
Sorry, had to do it. That’s one of my favorite clips. LOL!