Fried Green Tomato's

There is nothing fancy about the way I usually make mine.

Basic Fried Green Tomatoes:

4-5 green tomatoes (large size—3 inches or more across)
1 cup cornmeal (all purpose flour if you prefer, but we like cornmeal)
salt & pepper (to taste)
3 tablespoons butter
3 tablespoons olive oil

Directions:

Slice the tomatoes between 1/8 and 1/4 inch thick.
Thinner cuts will be more crisp while thicker will be softer with more tomato taste.
I prefer thinner.

Lightly salt and stack the tomato slices on a plate or platter.
Let them rest for 5 or 6 hours, this is to draw out excess moisture.
Skip this step and they will tend to be soggy, and the breading falls off.
At the very least, you should pat them dry with paper towels.

Season the conmeal (or flour) with salt and pepper.

Heat butter and oil to medium heat in a skillet.

Dredge tomato slices through the cornmeal mixture, coating both sides.
Shake off excess.

Carefully lay tomato slices in the oil.
Fry each side until golden brown.

Drain on a plate covered with paper towels.

Serve immediately.

Now, if you feel like getting Rolling Eyes

fancy, here is a recipe I make when we're having company.

Stuffed Fried Green Tomatoes:

1 clove garlic
1/4 teaspoon minced parsley
1 teaspoon chopped fresh basil leaves
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces of cream cheese (softened)
4 lg green tomatoes
1/2 cup all purpose flour
1 egg beaten with 1 tablespoon milk
2/3 cup dry breadcrumbs (I like Italian seasoned, but plain if you prefer)
3 tablespoons butter
3 tablespoons olive oil

Cut tomatoes into 12 even slices, a bit thicker than for the basic recipe, 1/4 to 1/2 inch thick.
I like to salt them lightly and let them stand (as described above)
but, if time doesn't allow, you can just pat them dry with paper towels.

Using a mixer or food processor, mix together
garlic, parsley, basil, salt, pepper and cream cheese.

Spread 6 slices with the cream cheese mixture (about 2 tablespoons each).
Top with the remaining 6 slices.

Dip each "sandwich" in flour, then the egg/milk mixture
and finally, in the breadcrumbs.

Fry in the butter and oil mixture at medium heat,
(same as in the recipe above) drain and serve.