Nothing could be finer than a fried green tomato in the summertime. I have picked a few red tomatoes now, but because we are having a very dry summer they have been slow to ripen. That bothers me in the least. There is something about a fried green tomato that evokes the sultry southern days when cooks did what they could with what was available in the garden. Cornmeal and flour were always in the larder and could turn those hard bitter tomatoes into something to be relished. I declare, even spam could be turned into a thing of beauty if you breaded it and fried it. My Mother used to do that and we cheered when she served it. But since this is Two for Tuesdays where we talk about “Real” food, pretend I didn’t mention the Spam. A fried green tomato is real food that is fresh from the garden.
It is made even more authentic if you fry it in a cast iron skillet. There is really no hard and fast recipe for this. You can use what you have on hand. The general idea is to dip your tomato slices in flour, then in an egg mixture which can include milk or buttermilk if you have it and then in cornmeal or a mixture of cornmeal and breadcrumbs. Here is my general recipe.