• Slice: 3 green tomatoes into 1/4-inch slices and set aside.
• Dredging station: Set out two shallow bowls; pie pans work well. In the first pan, whisk together the flour, cornmeal, salt, and pepper. In the second pan, whisk together the large egg and buttermilk.
• Batter tomatoes: Coat each tomato slice individually in the dry mixture, tapping off any excess. Then dip each one into the egg mixture before dredging it in the dry mixture again, patting it to ensure an even coating. This method is known as double dredging. Place the coated slices on a platter and repeat the process for each tomato slice.
• Frying: Pour 1 inch of vegetable oil into a large cast-iron skillet. Heat the oil over medium-high heat until it reaches 375℉. Once the oil is hot, fry the tomatoes in small batches until golden brown on both sides, which should take approximately about-3 minutes per side. Be sure not to overcrowd the pan, as this can cause the temperature to drop. After cooking, transfer the tomatoes to a cooling rack set over a baking sheet to drain.
• Serve: Immediately serve with ranch dressing or one of your favorite dipping sauces.
• Variations: Salt and pepper are the basic seasonings I was taught to use. However, feel free to experiment with any flavor combinations you love. When serving fried green tomatoes as an appetizer, consider offering different dipping sauces as well. Over the years, I have changed up my approach. Don’t limit yourself to serving fried green tomatoes only as an appetizer or snack; they can also be added to a sandwich—think BLT—or used as a topping on a salad.

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