We all have our own recipe for Fried Green Tomatoes. I have mine and will share it with you. Green tomatoes fresh from the garden are best, but nowadays, you can buy them at the grocery store. I buy a couple whenever I see them, even though they cost the same as the ripe ones. Do you think, like I do, that they should be cheaper, since they're not ripe? Oh well.

Ritter Farms in Grainger County might still be selling the last of their tomato crop this time of year. I have purchased green tomatoes there in years past. They have quite a store. I enjoy looking over their speciality items, like jellies and pickles.

Growing up, I never knew about Fried Green Tomatoes. Mother didn't fix them, so if she didn't fix them, they probably weren't any good, right? Wrong! They are delicious. There is so much good food here in East Tennessee. Mother didn't always know best. This recipe works well with okra, too.

When you are choosing the perfect tomato to fry, be sure they haven't started to turn ripe. The taste is sharper when they are still all green. I used to grow a couple of beefsteak tomato plants just for Fried Green Tomatoes, but choose your own. Sometimes I add a sprinkling of lemon pepper for added flavor.

FRIED GREEN TOMATOES
1/2 cup oil or more
Several large green tomatoes
1 cup buttermilk
1 cup plain flour
1 cup cornmeal
Salt and pepper to taste

I like to do mine in the electric skillet. Add 1/4 cup of oil and heat to 375 F. Combine flour and cornmeal in shallow bowl. Wash green tomatoes. Cut off blossom end and discard. Cut remainder into half inch slices. Discard blossom end. Place tomato slices in a mixing bowl. Pour buttermilk over them and let sit until you are ready to fry. When oil is ready, remove tomato slices from buttermilk and dip in combined flour and cornmeal mixture. Make sure both sides are well coated. Place slices in heated skillet. It will take several minutes for the first side to brown and less for the other side. Salt and pepper when you turn the slices. When both sides are golden brown, remove to a paper towel lined plate to drain. Add more oil for the next batch to fry. I fix okra this way, too.