I've always made them the way I was taught: dredge them in four, salt and pepper and fry them in vegetable oil. It's about the easiest thing on earth and they taste good every time. Ted decided to make them a "new" way last night. Now, there are certain things I reserve the rights to, and one of those things is doing the Southern cooking in my house. Obviously. You don't hand your Yankee husband a green tomato and tell him to fry it. But I did, because he had some ideas. And they were pretty good.
He added a few tablespoons of corn meal to the flour/salt/pepper mixture, and also about a tsp of baking soda, which helped make them crispier. He also dunked the tomato slices in regular milk before dredging them in the dry batter.
And of course, I love a "sauce" so I added ancho chili powder and fresh dill to sour cream.
I admit, he made a pretty mean tomato. These were delicious. We plated the ones we took a picture of and ate the rest right off the paper towel, standing in the kitchen. If you're having trouble getting your tomatoes to ripen, this is your recipe, y'all.
ooh. I am gonna do this. We have pots upon pots of green tomatoes!
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