Here's how I cook green tomatoes from the garden.
The tomatoes are usually cut into 1/4 inch slices, dipped in buttermilk and coated with cornmeal, breadcrumbs, or flour, then fried in hot oil or grease for about 3 minutes on each side until the bottoms are browned. Alternatively, one can dip the tomatoes into beaten eggs before coating with meal for a firmer dish.
The traditional recipe consists of green tomatoes sliced thinly and coated in plain coarse cornmeal. The tomatoes are then pan fried in vegetable oil up to a depth slightly shallower than the thickness of the slices. This keeps the tomatoes from floating, allowing gravity to hold the cornmeal to the bottom side.Oil may be drizzled over the top to allow it to firm up also.The reason for all this is that cornmeal without a "wash" like eggs tends to fall off in the oil; however, with a wash, the meal becomes thick and not nearly as crunchy. The tomatoes are flipped after a minute or so, depending on oil temperature. They are cooked to a golden brown and season with salt and pepper.
Alternatively,tomatoes can be fried in bacon fat.You can dress up this dish with sour cream on top.This is great as a side dish or with eggs for breakfast.Enjoy!
