I grew up eating Fried Green Tomatoes in Laurel, MISSISSIPPI

I grew up eating Fried Green Tomatoes (Grown in our 1 or more acre Garden) in Laurel, MISSISSIPPI

Fried Green Tomatoes

In A Southern Kitchen

Do you ever wonder how certain things came to be? For example, why did someone decide one day that an unripened, hard, green tomato would taste good sliced, battered and fried? Who would have thought of that?

Slice Green Tomatoes

Ingredients

• 2 green tomatoes sliced thin
• 1/2 cup all-purpose flour (NOTE: or 1/4 cup flour and 3/4 cup cornmeal - about what my mother used)
• 1/2 cup plain cornmeal
• NOTE: 1/4 teaspoon cayenne pepper (Optional, my Mother NEVER used Cayenne Pepper to fry Green Tomatoes)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk (NOTE: OR - 1 raw beaten egg and 1 cup of whole milk mixed together - what my mother used)
• 1/4-1/2 cup vegetable oil or Crisco as needed

Instructions

• Mix cornmeal, flour, NOTE: cayenne pepper (Optional, my Mother NEVER used Cayenne Pepper to fry Green Tomatoes), salt and black pepper in a shallow dish.
• Pour buttermilk (or egg/milk mixture) into another shallow dish.
• Heat oil on medium-high in a large cast-iron skillet.
• Dip tomato slices in buttermilk and then dredge in cornmeal.
• Place tomato slices in hot oil and fry about 2 minutes per side, until lightly browned, (I like my fried green tomatoes fried slightly crispy)
• Drain on paper towels and serve immediately.

This is NOT MY Mothers Recipe, but similar (See NOTES, almost how my mother fried green tomatoes).