Fried Green Tomatoes

This decadent Southern treat is so associated with the canon of soul food that they even named a book and major motion picture after it. In all seriousness, nothing says gracious Southern hospitality quite like a hot plate of fried green tomatoes. I love that despite the fact that they're breaded and fried, they taste fresh and light. I can't imagine a summer without slicing those tart green tomatoes and frying them up for my friends. 

Fried Green Tomatoes
Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes

• 6-8 green tomatoes (not unripe regular tomatoes, use green tomatoes. You can find them at Whole Foods or specialty food stores, or any farmer's market.)
• 2 cups all purpose flour
• 2 cups plain dry bread crumbs
• 3 eggs, beaten with 3 tbsp of buttermilk
• 1/2 cup vegetable oil, more if needed
• 1 tbsp salt
• 1/2 tbsp black pepper
• additional salt and pepper to taste, after frying

Using a small paring knife, remove the dry stem piece from the tomatoes. Slice about 1/8-1/4 of an inch thick. Season with salt and pepper. Dredge in the flour, then the beaten egg and buttermilk, then in the breadcrumbs.
Pre-heat the oil in a cast iron skillet or other heavy-bottom frying pan over medium high heat. When the oil just begins to shimmer, fry the tomatoes for 3 minutes per side, being careful not to burn. Turn when golden brown. You'll have to do them in batches to make sure that each tomato you serve is perfectly hot. No one will mind, I promise. Drain on paper towels or a cooling rack. Season with additional salt and pepper while still hot. Serve immediately.