The Perfect Fried Green Tomatoes

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At some point in your area’s growing season, those tomatoes will stop turning red and stubbornly stick to a tart green. If that happens, don’t despair! You have at least three options for those little nightshades. You can fry them, pickle them or force them to ripen with newspaper. Here’s the best recipe I’ve found for frying. For best results, serve with a side of Pimento Cheese with Peppadew.

Fried Green Tomatoes
Green tomatoes, firm and heavy weight
black pepper
1 egg
1 ½ cups buttermilk
1 1/3cups all-purpose flour
2/3 cup yellow cornmeal
canola oil
Yield: 6 to 10, depending on the amount of tomato slices

Slice tomatoes 1/3-inch thick. Put on a sheet of foil and dust with salt, pepper and pinch of sugar. Let sit for 15 minutes.
Pour oil into skillet to a depth of 1-inch. Heat to 360 degrees.
Mix flour and cornmeal in a paper sack or gallon Ziploc bag.
In a bowl, mix egg with fork, then add buttermilk and stir.
Press tomato slices into flour and cornmeal mixture and coat both sides.
Then put slices in egg mixture. Then return slices to flour mixture one more time. Shake off excess.
Once oil is heated, slowly add slices. After several minutes, the bottom will turn golden brown. Flip slices carefully.
Remove with slotted spoon and place on a plate with paper towels. Do not stack. Let sit for at least 10 minutes.  Before frying a second batch, return oil to 360 degrees.

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