WHAT DO YOU DO when the only tomatoes on your vines are green? Why, turn them into Fried Green Tomatoes, of course! My recipe produces slices that are crispy-on-the-outside, and tart-tender-juicy on the inside:
Large, green tomatoes, sliced 1/4-inch thick
2-cups all-purpose flour
2-cups yellow or white cornmeal
Arrange a work-station: pour flour, buttermilk and cornmeal into individual 8- or 9-inch pie plates; line the plates up in a row.
Coating the slices: For each slice, dip first into flour, coating both sides, and then shake off excess. Next, submerge into buttermilk, until the flour has absorbed all of the liquid it can. Finally, dredge in cornmeal.
Frying: Heat one inch of oil in a heavy skillet until hot but not smoking. Fry tomato slices until golden brown and fork-tender. Drain on paper towels.
Season with salt and a dash of paprika, and serve while hot.
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