I live in Atlanta, Georgia, so sooner or later I
was going to have to include some good ol' Southern
cookin'. It was either this or fried okra, and I can't
stand that stuff. The recipe here assumes one green
tomato; multiply as needed to make as many as you like.
Get some green tomatoes. They should be really
green, so green they shade toward white. If you can
see any yellow or orange tinge on them, they're too
ripe. If you slice them open and there's almost no jelly
inside, they're perfect. If there's some, they're fine,
as long as the tomato isn't shading to orange. You'll
also need cornmeal, an egg, hot oil, and a frying pan.
Cut the tomato as you would if you were going to
put it on hamburgers, about 1/4" thick. Break an
egg into a bowl and beat it until it's omelet consistency.
Dip the tomato slices into the egg, then coat them with
cornmeal. (I use the shake-in-a-sandwich-bag method
myself.) Fry them in the hot oil, turning once. The
cornmeal will start to turn gold, but it won't get that
celebrated golden brown color. When they're done, take
them out and drain well on paper towels.
You can also use storebought fish & chip batter
instead of egg and cornmeal.
Just use it according to the instructions, but with
tomato slices instead of fish. Remember to set aside
some of the dry mix so you can dunk the tomatoes in
it before sticking them in the batter. This will help
the batter stick to the tomatoes.
There are various dips that go well with these. The
best I've found is a buttermilk dip I bought from Folks
restaurant. A close second is storebought tartar sauce.
By the way, if the tomatoes do turn out to be too
ripe when you slice them, don't throw them away. Green
tomatoes go well on hamburgers. They add a nice flavor
and texture. Try it some time!