Fried Green Tomatoes Leaving Summer Behind…On The Vine!

Some of you may remember the poignant movie “Fried Green Tomatoes” from the early 90’s~ this was where I first discovered such an amazing recipe even existed. A traditional favorite served in the South made from unripe green tomatoes, encased with a cornmeal~ flour and fried to perfection! Served for breakfast, or as a side dish or just a savory treat to enjoy. The taste is ~unmistakingly extraordinary! Taken way before it’s time~ the green unripe tomato cooked will surprise and delight you. It’s true of course most foods battered and fried do become great tasting…but  "ahh"… there is something about the firm fleshed, unripened green tomato with a crunchy coating and that slight tartness~ served warm~ that will leave you wanting more. If tart is not your thing then try green heirloom tomato’s making a big debut at your farmers market now at end of summer harvest. Make your family and friends green with envy as they take that first bite of this fresh, tangy hot, crisp green tomato. Head outdoors with a crisp glass of wine, spending precious time as fall begins to chill the air.  Well folks… this is the end of summer and it’s warmth and rich colorful bounty~ hope you made the most of it~ let’s be grateful for all we had and allow it to linger on the vine just a bit longer… before Jack frost comes to call. Enjoy!   xoxo Denise
4 large green tomatoes, washed, 
   dryed cored and sliced ½ inch thick
2 large eggs beaten
½ cup milk or ½ & ½
1/3 ~ ½ stick of butter 
Fresh ground black pepper
Course kosher salt to taste
 1 cup flour
 1 cup cornmeal

    Cast iron frying skillet (fill about ½ inch high. Melt butter and heat with extra virgin olive oil)~do not cover entire tomato.
    Optional ~ a sprinkle of red cayenne pepper, a bit of sugar, fresh chopped basil or parsley, Cajun spices, or a sweet pickle tarter sauce for dipping.
    Set up bowl with beaten egg and milk, a plate with flour and another for cornmeal with bread crumbs. Melt butter and add olive oil in frying skillet. You want it hot so it sizzles as tomato is added. Turning over in 2 minutes or so, repeat on both sides. Remove carefully and place on dish with paper towel to drain. Sprinkle with salt pepper or what ever ripens up your palate.