Fried Green Tomatoes

October is the perfect time to pick those tomatoes while they are still green. The first frost is around the corner! The best tomatoes for frying are firm and green, any red spots and they won't do as well. Start by washing and slicing them into 1/4 inch thick slices- about 5 slices per tomato.

3-4 green tomatoes
1 1/2 cups flour
1/2 cup corn meal
1/2 tsp salt & pepper
milk
vegetable oil
Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter. Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess. Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil) To cool, drain in a colander to keep tomatoes from becoming soggy. Salt to taste.

If you don't want to mix your own ingredients, we developed a batter mix that makes perfect fried green tomatoes every time. Find the batter mix at WhistleStop Cafe website We find that using a hot oil will actually make the tomatoes crispy, but not greasy. We also like to fry other things...try some dill pickle slices while you have the mess out!

Source: Whistlestop Cafe