I do them two ways. Italian style: dip in flour seasoned with salt, pepper and a little crumbled dried oregano, then dip in beaten eggs and fry in olive oil. Those are served plain.
Southern style: dredge in flour, then in an eggwash, then in corn meal. Fry in hot oil until golden and crisp. Drain on paper towels and sprinkle with salt while hot. I like those plain, but best is topped with some shrimp remoulade. I'm including a link to Emeril Lagasse's red remoulade recipe that is pretty good.

Here is a link that might be useful: Emeril's Red Remoulade Sauce

Here is how I do them:
Three containers, one with plain white flour, one with two or three eggs beaten with two tablespoons cold water, one with yellow cornbread mix (white lilly, I think).
I add garlic powder, salt and pepper to the cornmeal mix container and mix well.
Heat a deep skillet with about 1 to 1.5 inches cooking oil.

First, dip the tomato slices into the white flower.
Then into the egg wash.
Then into the cornmeal mix and on into the hot oil.

I do this also with okra and eggplant.

Greg

I'm not from the South, but this is awfully good & very simple:

• Dip tomato slices in:

Buttermilk
Flour
Buttermilk
Seasoned breadcrumbs

Fry in butter/olive oil over med-high heat until golden brown. I think these come out best using a castiron skillet, but it isn't necessary.

I am reaping the benefits of this post. :o)

I have never tried Fried Green Tomatoes even though I grew up with southern food and have a true love for it. And even though my neighbor comes over quite often for green tomatoes. I never caught on. But today is the day. I was reading this post and I was reading the ingredients and I have most on hand so I thought I will make lunch.

I went out to my garden for a few green tomatoes. I do not like the smell of eggs so I used Buttermilk. I dipped the tomatoes into the Buttermilk, then flour, then Buttermilk again and finally I dipped it into Cornmeal w/ Garlic powder & black pepper. Then I fried them in a cast iron skillet.

THEY WERE YUMMY!!!!!!!!!!!!

Nancy

I cheated this year. I used Zatarains Onion Ring batter mix for my fried green tomatoes (and fried okra, squash, zucchini) and it is EASY and DELICIOUS.

It is a really light batter - you can vary it by adding beer - and not greasy at all. Just fry it in very hot oil (I use peanut oil).

Crumble a little goat cheese on top..... heaven.....you never tasted anything more delicious.

Yeah, I would use the buttermilk recipe but I might add a little bacon fat to the oil for flavor, sound good?

My sister and I have a saying about any dish prepared with heavy cream: " well, it's got cream in it...how bad could it be?"
Same could be said for bacon or butter...sigh...

My mother in law was from Western Kentucky, and, among a few other great southern dishes, she shared with me this method of cooking fried green tomatoes.
Slice tomatoes about 1/4 inch thick, sprinkle both sides with salt, let sit for at least an hour or so. In a bowl, combine white cornmeal mix and flour,(about a third more flour than cornmeal) and pepper. Melt shortening in a cast iron skillet, and fry till golden.
I have tried different recipes for fried green tomatoes in the past, and will probably still do so now and then, but, so far, anyway, I always come back to this one as my favorite.
Mom passed away last month at 86. She was a grand lady, and certainly more like a mother to me than an "in-law". She will be missed!!

I start by frying 5 or 6 pecies of bacon then eat the bacon or give it the dog. Then I pour vegtable oil in with the bacon grease, after that all that's needed is an egg bath and salt, pepper and flour mix.

I slice the tomatoes about 1/4 inch, then let them soak in buttermilk that has salt, pepper, creole seasoning, onion powder and garlic powder, and cayenne pepper.

For the breading I mix bread crumbs (italian style and panko) with flour (about 50/50) with more pepper (fresh cracked & lemon pepper), creole seasoning, garlic & onion powders, and cayenne.

Pull a slice from the buttermilk, let it drip off the excess, dredge in the crumb/flour mix and put in hot canola oil. Leave the rest of the tomatoes in the buttermilk while you are cooking the first batch.

yummy

I often wonder why tomato lovers like ourselves don't talk MORE about recipes to enjoy them... Although, I pretty much stick with Salsas, tomato salads and sauce... :)

dafygardennut,
You can cook in my kitchen anytime. Most of the fried green tomatoes I make are a base for something good on top. Yours sound like the star of the start of a meal. Posting duly clipped and saved- thanks.

We like a breadcrumb/parmesan cheese/herb coating on ours as a main course. I don't measure, but I think it usually is about slightly more than 1/2 breadcrumbs to slightly less than 1/2 parmesan, then whatever herbs are handy, usually basil, oregano, thyme and/or savory. I just use the parmesan in the green can. I dip the tomato slices in flour, then beaten egg then the breadcrumb/cheese mix. Fry in hot oil, about 1/4" deep, in a cast iron skillet, until nicely golden on each side.