Fried green tomatoes are all kinds of delicious, but the trick is getting your paws on some green tomatoes. If you grow tomatoes–or know someone who does–then you can fry up all the end-of-season tomatoes that won’t have time to ripen and have yourself a feast. The trick is to make sure the tomatoes are really firm, tart, and green all the way through, says dixieday2.

dixieday2’s recipe: slice green tomatoes 1/4- to 1/2-inch thick, dredge them in a mixture of cornmeal and flour seasoned with lots of salt, pepper, and cayenne, then fry them in oil until well browned. Drain on paper towels, and allow them to cool off a little before you eat them; otherwise you’ll burn your tongue.

pikawicca takes a slightly different approach: slice tomatoes about 1/2-inch thick. Salt and pepper. Dip in flour, then beaten egg, then cornmeal or cracker crumbs. Fry in approximately 1/2-inch of hot fat (bacon fat or lard are particularly nice) over medium-high heat until nicely browned. Serve as is or with cream gravy.

rockycat says that, while it’s not a traditional combination, remoulade sauce goes really well with fried green tomatoes.

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