Fried Green Tomatoes

As a gardener and foodie, I anxiously await the first ripe tomato of the season.  Months later, I then wistfully and reverently consume that last, luscious orb which my vines produce.  A ripe tomato is incomparable in its perfect balance of sweetness, acidity and juiciness.  A sprinkle of salt or not?  Your choice — either way, it’s ambrosia.

My love affair with tomatoes continues this week in the guise of fried green tomatoes. Dipped in buttermilk, covered with a mix of cornmeal and flour, and paired with grits, sausage and toast, these crunchy discs make a most excellent breakfast-dinner.  Last night I put on a Patsy Cline CD, and channeled my inner Southern Cook.  The only thing missing is a beehive hairdo; I’ve already got a frilly apron.

4 green tomatoes

1 cup buttermilk

1/2 cup each corn meal and flour mixed with

salt, pepper and cayenne to taste

Slice and salt the tomatoes, and lay them on a paper towel to drain for 20 minutes.  Pat dry.  Heat oil in a frying pan.  Dip the tomatoes in the buttermilk and dredge in the cornmeal/flour mixture.  Fry until crispy golden on each side. 

"Picking the Last Green Tomatoes" by Chiot's Run is licensed under CC BY 2.0