I used the following recipe from Southern Living. I find their recipes to be easy to follow and they always produce a good entree, side dish or dessert. I love Fried Green Tomatoes! The first time I tried them was at Mick’s Restaurant in Atlanta Georgia. I even drug my husband there one day when we were on a trip just for their Fried Green Tomatoes.

This is a great recipe and produces very tasty tomatoes when followed. I will admit an embellishment or two of my own though. I added about 1/4 tsp. of Cayenne Pepper to the flour/cornmeal mix. If you choose to do this, you can use less or more according to your taste buds. My measurement proved to add a zip with out the burn. Also, make sure you mix it in well with the flour and cornmeal. You do not want a clump of Cayenne anywhere on your finished product… especially if the kids are digging in! I also lightly salted one side of the tomatoes while they were still naked. Enjoy!

Ingredients

Southern Living
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Directions:
Combine egg and buttermilk; set aside.Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Makes 4 to 6 servings
Southern Living, JULY 2003