Folks, fried green tomatoes aren't fancy. You don't want egg wash, wheat germ, crumbs, batter, or anything else that just hangs the oil onto the fruit. Save that fancy stuff for Yankee food.
Here's what you do: Cut the green tomatoes into quarter inch slices across the round. Dip them once, each side, in white flour with a tiny bit of salt. Fry them in butter until outside is golden. Serve them hot or room temperature. And then go pick some more.
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